Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel
The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands o...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
Sociedade Brasileira de Pesquisa Odontológica,
2010-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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