Development and Evaluation of a Low-Erosive Apple Juice Drink With Phosphoryl-Oligosaccharides of Calcium

Dental Materials Journal - Japan
doi 10.4012/dmj.2012-256
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society for Dental Materials and Devices

Related search

Development of a Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Fermentation
BiochemistryPlant ScienceGeneticsFood ScienceMolecular Biology
2019English

Preparation and Evaluation of Strawberry and Date Blended Juice Ready to Serve Drink

Pure and Applied Biology
2019English

Cancer Chemopreventive Potential of Apples, Apple Juice, and Apple Components

Planta Medica
Organic ChemistryMolecular MedicinePharmacologyComplementaryPharmaceutical ScienceAnalytical ChemistryAlternative MedicineDrug Discovery
2008English

The Homofermentative Lactobacilli of Apple Juice

Journal of General Microbiology
1952English

Hydroxymethylfurfural in Canadian Apple Juice

Canadian Journal of Plant Science
HorticulturePlant ScienceAgronomyCrop Science
1966English

Development of Ready to Drink Calcium Fortified Shrimp Soup in Retortable Pouches

Indian Journal of Fisheries
Aquatic Science
2016English

The Fate of Patulin in Apple Juice Processing: A Review

Food Research International
Food Science
2008English

A Method for the Estimation of the Salt Content From thepHvalue of Apple Juice, and Some Comparative Analyses of the Mineral Content of the Juice and Whole Apple

Biochemical Journal
1928English

Strategic Trade Analysis of U.S. And Chinese Apple Juice Market

Journal of Agricultural & Applied Economics
AgriculturalEconomicsEconometricsBiological Sciences
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy