Effects of pH, titratable acidity and calcium concentration of non alcoholic carbonated beverages on enamel erosion: an in vitro study.
Objective: Beverage acidity has been measured routinely using the pH value. However, titratable acidity is thought to be a true indicator of beverage erosive potential. It has also been reported that experimental addition of calcium in beverages can reduce the progression of erosion. This study was...
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| Format: | Book |
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Nigerian Dental Association,
2010-07-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |