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Evaluating the buffering capacity of various soft drinks, fruit juices and tea
AIMS AND OBJECTIVE: The purpose of this study is to measure the initial pH of various commonly used beverages and to determine their ability to maintain a low pH by measuring their buffering capacities. MATERIALS AND METHODS: Twelve commercially available drinks were taken and divided into four grou...
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| Главные авторы: | , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Medknow Publications
2010
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2980607/ https://ncbi.nlm.nih.gov/pubmed/21116386 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4103/0972-0707.71643 |
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