A comparison of the erosive potential of different beverages in primary and permanent teeth using an in vitro model

European Journal of Oral Sciences

Volumn 108, Issue 2, 2000, Pages 110-114

  Lussi, A ^a,c   Kohler, N ^a   Zero, D ^b   Schaffner, M ^a   Megert, B ^a  

^a UNIVERSITY OF BERN   (Switzerland)

^b INDIANA UNIVERSITY SCHOOL OF DENTISTRY   (United States)

^c Präventiv und Kinderzahnmedizin   (Switzerland)

Author keywords

Childhood; Erosion; Tooth wear

Indexed keywords

BUFFER; CALCIUM; FLUORIDE; PHOSPHORUS; YOGHURT;

ARTICLE; BEVERAGE; CARBONATED BEVERAGE; CHEMISTRY; CITRUS FRUIT; COMPARATIVE STUDY; DECIDUOUS TOOTH; DISEASE PREDISPOSITION; ENAMEL; FRUIT; HARDNESS; HUMAN; IMMERSION; MOLAR TOOTH; PATHOLOGY; PH; PREMOLAR TOOTH; TEA; TOOTH CROWN; TOOTH DISEASE;

BEVERAGES; BICUSPID; BUFFERS; CALCIUM; CARBONATED BEVERAGES; CITRUS; DENTAL ENAMEL; DISEASE SUSCEPTIBILITY; FLUORIDES; FRUIT; HARDNESS; HUMANS; HYDROGEN-ION CONCENTRATION; IMMERSION; MOLAR; PHOSPHORUS; TEA; TOOTH CROWN; TOOTH EROSION; TOOTH, DECIDUOUS; YOGURT;

EID: 0034169277     PISSN: 09098836     EISSN: 16000722     Source Type: Journal    
DOI: 10.1034/j.1600-0722.2000.90741.x     Document Type: Review

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