Source: Journal of Dentistry. Unidades: FO, EP
Subjects: EROSÃO DE DENTE, DESMINERALIZAÇÃO DO DENTE, CÁLCIO, REMINERALIZAÇÃO DENTÁRIA
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SCARAMUCCI, Taís et al. In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine. Journal of Dentistry, v. 39, n. 12, p. 841-848, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jdent.2011.09.004. Acesso em: 06 out. 2024.APA
Scaramucci, T., Hara, A. T., Zero, D. T., Ferreira, S. da S., Aoki, I. V., & Sobral, M. Â. P. (2011). In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine. Journal of Dentistry, 39( 12), 841-848. doi:10.1016/j.jdent.2011.09.004NLM
Scaramucci T, Hara AT, Zero DT, Ferreira S da S, Aoki IV, Sobral MÂP. In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine [Internet]. Journal of Dentistry. 2011 ; 39( 12): 841-848.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.jdent.2011.09.004Vancouver
Scaramucci T, Hara AT, Zero DT, Ferreira S da S, Aoki IV, Sobral MÂP. In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine [Internet]. Journal of Dentistry. 2011 ; 39( 12): 841-848.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.jdent.2011.09.004