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Effects of cheese extract and its fractions on enamel demineralization in vitro and in vivo in humans



Effects of cheese extract and its fractions on enamel demineralization in vitro and in vivo in humans



Journal of Dental Research 66(10): 1527-1532



Aqueous cheese extract was separated into low (less than 500), medium (between 500 and 10 000) and high (more than 10 000) molecular weight (MW) fractions. Demineralization of enamel in vitro caused by fermentation of sucrose was reduced by 96, 36 and 42%, respectively, in presence of low, medium and high MW fractions of cheese extract.

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Accession: 001580071

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DOI: 10.1177/00220345870660100301



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