The effect of cocoa polyphenols on the growth, metabolism, and biofilm formation by Streptococcus mutans and Streptococcus sanguinis
Author:
Publisher
Wiley
Subject
General Dentistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1600-0722.2006.00386.x/fullpdf
Reference36 articles.
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3. Precise control of the frequency and amount of food provided for small laboratory animals by a new electronic metering technique, used to evaluate the cariogenic potential of chocolate;Grenby;Caries Res,1995
4. Cariogenic potential of foods. I. Caries in the rat model;Mundorff;Caries Res,1990
5. A comparison of different kinds of European chocolates on human plaque pH;Verikaki;Eur J Paed Dent,2003
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