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Vinegar and Its Active Component Acetic Acid Inhibit SARS-CoV-2 Infection In Vitro and Ex Vivo
Isabel Pagani, Silvia Ghezzi, Massimo Clementi, Guido Poli, Mario Bussi, Luca Pianta, Matteo Trimarchi, Elisa Vicenzi
doi: https://doi.org/10.1101/2020.07.08.193193
Isabel Pagani
1Viral Pathogenesis and Biosafety Unit, IRCCS San Raffaele Scientific Institute, Milano, Italy
Silvia Ghezzi
1Viral Pathogenesis and Biosafety Unit, IRCCS San Raffaele Scientific Institute, Milano, Italy
Massimo Clementi
2Vita-Salute San Raffaele University, School of Medicine, Milano, Italy
3Laboratory of Microbiology and Virology, IRCCS San Raffaele Scientific Institute, Milano, Italy
Guido Poli
1Viral Pathogenesis and Biosafety Unit, IRCCS San Raffaele Scientific Institute, Milano, Italy
2Vita-Salute San Raffaele University, School of Medicine, Milano, Italy
Mario Bussi
2Vita-Salute San Raffaele University, School of Medicine, Milano, Italy
4Division of Head and Neck Department, Otorhinolaryngology Unit, IRCCS San Raffaele Scientific Institute, Milano, Italy
Luca Pianta
5Department of Otorhinolaryngology, ASST, Cremona, Italy
Matteo Trimarchi
2Vita-Salute San Raffaele University, School of Medicine, Milano, Italy
4Division of Head and Neck Department, Otorhinolaryngology Unit, IRCCS San Raffaele Scientific Institute, Milano, Italy
Elisa Vicenzi
1Viral Pathogenesis and Biosafety Unit, IRCCS San Raffaele Scientific Institute, Milano, Italy
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Posted July 17, 2020.
Vinegar and Its Active Component Acetic Acid Inhibit SARS-CoV-2 Infection In Vitro and Ex Vivo
Isabel Pagani, Silvia Ghezzi, Massimo Clementi, Guido Poli, Mario Bussi, Luca Pianta, Matteo Trimarchi, Elisa Vicenzi
bioRxiv 2020.07.08.193193; doi: https://doi.org/10.1101/2020.07.08.193193
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