Fonte: Brazilian Oral Research. Unidade: FO
Assuntos: CANAL RADICULAR, MATERIAIS DENTÁRIOS, GUTA-PERCHA, OBTURAÇÃO DO CANAL RADICULAR
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ABNT
MICHELOTTO, André Luiz da Costa et al. In vitro analysis of thermocompaction time and gutta-percha type on quality of main canal and lateral canals filling. Brazilian Oral Research, v. 24, n. 3, p. 290-295, 2010Tradução . . Disponível em: https://doi.org/10.1590/s1806-83242010000300006. Acesso em: 31 out. 2024.APA
Michelotto, A. L. da C., Moura Netto, C., Araki, A. T., Akisue, E., Moura, A. A. M. de, & Sydney, G. B. (2010). In vitro analysis of thermocompaction time and gutta-percha type on quality of main canal and lateral canals filling. Brazilian Oral Research, 24( 3), 290-295. doi:10.1590/s1806-83242010000300006NLM
Michelotto AL da C, Moura Netto C, Araki AT, Akisue E, Moura AAM de, Sydney GB. In vitro analysis of thermocompaction time and gutta-percha type on quality of main canal and lateral canals filling [Internet]. Brazilian Oral Research. 2010 ; 24( 3): 290-295.[citado 2024 out. 31 ] Available from: https://doi.org/10.1590/s1806-83242010000300006Vancouver
Michelotto AL da C, Moura Netto C, Araki AT, Akisue E, Moura AAM de, Sydney GB. In vitro analysis of thermocompaction time and gutta-percha type on quality of main canal and lateral canals filling [Internet]. Brazilian Oral Research. 2010 ; 24( 3): 290-295.[citado 2024 out. 31 ] Available from: https://doi.org/10.1590/s1806-83242010000300006
