{"title":"发酵食品唾液混合物可滴定酸度与食品缓冲能力关系的研究。","authors":"J T Schioth","doi":"","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":78516,"journal":{"name":"Odontologisk tidskrift","volume":"75 5","pages":"451-9"},"PeriodicalIF":0.0000,"publicationDate":"1967-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"An investigation into the relationship between the titrateable acidity of fermenting food saliva mixtures and food buffering capacity.\",\"authors\":\"J T Schioth\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":78516,\"journal\":{\"name\":\"Odontologisk tidskrift\",\"volume\":\"75 5\",\"pages\":\"451-9\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1967-10-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Odontologisk tidskrift\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Odontologisk tidskrift","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}