Erosive potential of different types of grape juices
The purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered) and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specime...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
Sociedade Brasileira de Pesquisa Odontológica,
2012-10-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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