Analysis of the Influence of Food Colorings in Esthetic Orthodontic Elastomeric Ligatures

PROPOSITION: The purpose of this study was to evaluate in vitro the color changes of esthetic orthodontic elastomeric ligatures of different shades when exposed to four food colorings commonly found in the diet of patients. MATERIALS AND METHODS: The sample consisted of esthetic orthodontic elastome...

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Detalles Bibliográficos
Autores principales: Dias da Silva, Vanessa, de Lima, Eduardo Martinelli S, Dias, Caroline, Osório, Leandro Berni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Bentham Open 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5054502/
https://www.ncbi.nlm.nih.gov/pubmed/27733878
http://dx.doi.org/10.2174/1874210601610010516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5054502/
https://www.ncbi.nlm.nih.gov/pubmed/27733878
http://dx.doi.org/10.2174/1874210601610010516

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