The results showed that during the roasting process, the total sugar content of coffee decreased obviously, the reducing sugar content increased, and the roasting time increased. The antioxidant activities of coffee extracts MIC and MBC at 6min and the concentration of 50-175mg/ml failed to determine the content of Staphylococcus sp. The results showed that the three drugs had obvious inhibitory effects at the concentration above 175mg/ml, and the biofilm reduction test results of the three drugs showed that the three drugs had obvious inhibitory effects on biofilm formation.
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