1. Saliva and Its Relation to Oral Health;Afonsky,1961
2. The sourness of acids;Beatty;J Am Chem Soc,1935
3. Evaluation of thresholds and minimum difference concentrations for various constituents of wines. I. Water solutions of pure substances;Berg;Food Technol,1955
4. Interrelationships between flow rate, amylase, calcium, sodium, potassium and inorganic phosphate in human parotid saliva;Bloomfield;Arch Oral Biol,1976
5. Effect of acid solutions on human gustatory chemoreceptors as determined by parotid gland secretion rate;Chauncey,1963