Effect of Addition of Citric Acid and Casein Phosphopeptide-Amorphous Calcium Phosphate to a Sugar-Free Chewing Gum on Enamel Remineralization in situ-Reference-Cited by-同舟云学术

Effect of Addition of Citric Acid and Casein Phosphopeptide-Amorphous Calcium Phosphate to a Sugar-Free Chewing Gum on Enamel Remineralization in situ

Published:2007 Issue:5 Volume:41 Page:377-383
ISSN:0008-6568
Container-title:Caries Research
language:en
Short-container-title:Caries Res

Author:

Cai F.,Manton D.J.,Shen P.,Walker G.D.,Cross K.J.,Yuan Y.,Reynolds C.,Reynolds E.C.

Publisher

S. Karger AG

Subject

General Dentistry

Reference23 articles.

1. pH values of certain phosphate-chloride mixtures, and the second dissociation constant of phosphoric acid from 0 degrees to 60 degrees C

2. Complexes in calcium phosphate solutions

3. Physicochemical Characterization of Casein Phosphopeptide-Amorphous Calcium Phosphate Nanocomplexes

4. The flow rate and electrolyte composition of whole saliva elicited by the use of sucrose-containing and sugar-free chewing-gums

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