[含山梨醇和蔗糖巧克力的噬菌斑形成效果的比较研究]
[Comparative studies on the plaque forming effect of sorbitol and saccharose containing chocolate].
作者信息
Pintér A, Schuder L, Bánóczy J
出版信息
Dtsch Zahnarztl Z. 1978 Jun;33(6):418-20.
PMID:275053
Abstract
Dental plaque values determined immediately after consuming Sorbitol-containing chocolates were significantly lower than those after consuming Saccharose containing chocolate. These data support indirectly the results of clinical experiments concerning the reduced cariogenicity of Sorbitol-containing sweets.
摘要
食用含山梨醇巧克力后立即测定的牙菌斑值显著低于食用含蔗糖巧克力后的牙菌斑值。这些数据间接支持了有关含山梨醇糖果致龋性降低的临床实验结果。
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