Enamel Demineralization by Snack Foods

作者：Basil Glover Bibby, Sheila A. Mundorff · 发表于：Journal of Dental Research · 年份：1975 · DOI：10.1177/00220345750540030801 · 被引用次数：61 · 研究领域：Dental Erosion and Treatment、Protein Hydrolysis and Bioactive Peptides、Bone and Dental Protein Studies

The amount of enamel destroyed by salivary fermentation of snack foods and confections was not dependent on their sugar content; starch, flavoring agents, and other components also played a part. Most enamel destruction was produced by fruit-flavored candies in which the inherent acid or high sugar concentration or both inhibited bacterial fermentation.