Effect of gustatory stimulation on flow rate and protein content of human parotid saliva according to the side of preferential mastication (1997)
- Authors:
- USP affiliated authors: SINGER, JULIO DA MOTTA - IME ; NICOLAU, JOSE - IQ
- Unidades: IME; IQ
- DOI: 10.1016/s0003-9969(96)00108-2
- Subjects: ELETROFORESE; MASTIGAÇÃO; GLÂNDULA PARÓTIDA; PROTEÍNAS SALIVARES; ANÁLISE DE VARIÂNCIA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Archives of Oral Biology
- ISSN: 0003-9969
- Volume/Número/Paginação/Ano: v. 42, p. 83-87, 1997
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
LOSSO, Estela Maris e SINGER, Júlio da Motta e NICOLAU, Jose. Effect of gustatory stimulation on flow rate and protein content of human parotid saliva according to the side of preferential mastication. Archives of Oral Biology, v. 42, p. 83-87, 1997Tradução . . Disponível em: https://doi.org/10.1016/s0003-9969(96)00108-2. Acesso em: 11 fev. 2026. -
APA
Losso, E. M., Singer, J. da M., & Nicolau, J. (1997). Effect of gustatory stimulation on flow rate and protein content of human parotid saliva according to the side of preferential mastication. Archives of Oral Biology, 42, 83-87. doi:10.1016/s0003-9969(96)00108-2 -
NLM
Losso EM, Singer J da M, Nicolau J. Effect of gustatory stimulation on flow rate and protein content of human parotid saliva according to the side of preferential mastication [Internet]. Archives of Oral Biology. 1997 ; 42 83-87.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1016/s0003-9969(96)00108-2 -
Vancouver
Losso EM, Singer J da M, Nicolau J. Effect of gustatory stimulation on flow rate and protein content of human parotid saliva according to the side of preferential mastication [Internet]. Archives of Oral Biology. 1997 ; 42 83-87.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1016/s0003-9969(96)00108-2 - Efeito do estimulo gustativo sobre o fluxo e perfil proteico de saliva de parotida conforme o lado preferencial de mastigacao
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Informações sobre o DOI: 10.1016/s0003-9969(96)00108-2 (Fonte: oaDOI API)
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