Food acid content and erosive potential of sugar-free confections
P Shen, GD Walker, Y Yuan, C Reynolds, MA Stacey, EC Reynolds
Australian Dental Journal | WILEY | Published : 2017
This work was supported by the Australian Government, Department of Industry, Innovation and Science. The assistance of Dr Fan Cai in analysing the sugar-free confections and Dr Keith Cross in determining the degree of saturation with respect to hydroxyapatite is gratefully acknowledged. The late Nathan Cochrane is thanked for his invaluable input into the original conception of the study.