Salivary secretion and chewing: stimulatory effects from artificial and natural foods Secreção salivar e mastigação: efeitos estimulantes de alimento artificial e natural
The aim of the present study was to determine the relationship between the flow rate of saliva and characteristics of the food. Therefore, we determined the rate of saliva secretion in 16 healthy subjects in rest and while chewing natural and artificial foods (toast with and without margarine, three...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
University of São Paulo,
2004-06-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |