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Salivary a-amylase protects enamel surface against acid induced softening
Maja Bruvo Lazovic, Dennis Moe, Svend Kirkeby, Henrik Vorum, Allan Bardow Jensen
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Keyphrases
Enamel Surface
100%
Acid Activation
100%
α-amylase
100%
Protective Effect
100%
Explanatory Power
40%
Saliva Samples
40%
Surface Microhardness
40%
Scandinavian
40%
Salivary Proteins
40%
Saliva
40%
Persian
20%
Protection Level
20%
Salivary Pellicle
20%
Bovine Enamel
20%
Amylase
20%
MALDI-TOF
20%
Protein Composition
20%
High Concentration
20%
Pellicle
20%
Chromatogram
20%
Parotid Saliva
20%
Pakistani
20%
Lyophilization
20%
Trypsin Digestion
20%
Regression Analysis
20%
Dual-wavelength
20%
Arab
20%
Second Peak
20%
Medicine and Dentistry
Koji
100%
Chromatography
66%
High-Performance Liquid Chromatography
66%
Saliva Protein
66%
Protein Analysis
33%
Matrix-Assisted Laser Desorption-Ionization
33%
Food Science
Koji
100%
High Performance Liquid Chromatography
66%
Matrix-Assisted Laser Desorption-Ionization
33%
Sour Taste
33%
Agricultural and Biological Sciences
Protective Effect
100%