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Effect of a variety of Chinese herbs and an herb-containing dentifrice on volatile sulfur compounds associated with halitosis: An in vitro analysis
Background: The principal components of halitosis are volatile sulfur compounds (VSCs) such as hydrogen sulfide, methyl mercaptan, and dimethylsulfide or compounds such as butyric acid, propionic acid, putrescine, and cadaverine. Objective: The aim of this study was to evaluate the effect of Chinese...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2010
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3967350/ https://ncbi.nlm.nih.gov/pubmed/24683259 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.curtheres.2010.03.002 |
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