In situ Evaluation of the Erosive Potential of Orange Juice Modified by Food Additives (2012)
Source: Caries Research. Unidade: FO
Subjects: CÁLCIO, DESMINERALIZAÇÃO, ESMALTE DENTÁRIO, EROSÃO DE DENTE, PREVENÇÃO DE DOENÇAS
ABNT
SCARAMUCCI, Taís et al. In situ Evaluation of the Erosive Potential of Orange Juice Modified by Food Additives. Caries Research, v. 46, n. 1, p. 55-61, 2012Tradução . . Disponível em: https://doi.org/10.1159/000335572. Acesso em: 30 abr. 2024.APA
Scaramucci, T., Sobral, M. Â. P., Eckert, G. J., Zero, D. T., & Hara, A. T. (2012). In situ Evaluation of the Erosive Potential of Orange Juice Modified by Food Additives. Caries Research, 46( 1), 55-61. doi:10.1159/000335572NLM
Scaramucci T, Sobral MÂP, Eckert GJ, Zero DT, Hara AT. In situ Evaluation of the Erosive Potential of Orange Juice Modified by Food Additives [Internet]. Caries Research. 2012 ; 46( 1): 55-61.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1159/000335572Vancouver
Scaramucci T, Sobral MÂP, Eckert GJ, Zero DT, Hara AT. In situ Evaluation of the Erosive Potential of Orange Juice Modified by Food Additives [Internet]. Caries Research. 2012 ; 46( 1): 55-61.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1159/000335572