Enamel Dissolution by Streptococcal Fermentation of Breakfast Cereals
- 1 June 1970
- journal article
- research article
- Published by SAGE Publications in Journal of Dental Research
- Vol. 49 (6) , 1481-1486
- https://doi.org/10.1177/00220345700490065401
Abstract
The amount of radioactive bovine enamel dissolved by the streptococcal fermentation products of 29 breakfast cereals was not dependent on their sugar content. Enamel dissolution was reduced by addition of a variety of inorganic and organic substances, of which those containing calcium were particularly effective.This publication has 4 references indexed in Scilit:
- In Vitro Effects of Spice Extracts on Acid Formation and Enamel SolubilityJournal of Dental Research, 1969
- The Dissolution Kinetics of Hydroxyapatite in the Presence of Kink PoisonsJournal of Dental Research, 1966
- Anticariogenic Effect in the Rat of Cereals Fortified with a Soluble PhosphateJournal of Dental Research, 1966
- Effects of milk on enamel solubilityArchives of Oral Biology, 1966