Analysis of Chemical Properties of Fermented Milk Beverages Containing Probiotics and Influence on Enamel Demineralization: An in Vitro Study

• 主要な著者: Dayse Andrade Romão (著者), Ingrid Nazaré Araújo de Oliveira Santos (著者), Letícia Ramalho Paes (著者), Maria Rakel de Cerqueira Santos (著者), Gessica Brito Lima Caju (著者), Valdeci Elias dos Santos Júnior (著者), Rafaela Andrade de Vasconcelos (著者), Raphaela Farias Rodrigues (著者), Douglas Ferreira da Silva (著者)
• フォーマット: 図書
• 出版事項: Association of Support to Oral Health Research (APESB), 2024-11-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Objective: To evaluate the properties of fermented milk beverages containing probiotics and their potential demineralization on enamel after consumption. Material and Methods: Seven fermented milks were analyzed by titratable acidity and pH, and five were considered for erosive cycling. The beverage...