Enamel Susceptibility to Coffee and Red Wine Staining at Different Intervals Elapsed from Bleaching: A Photoreflectance Spectrophotometry Analysis - Concepedia

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Enamel Susceptibility to Coffee and Red Wine Staining at Different Intervals Elapsed from Bleaching: A Photoreflectance Spectrophotometry Analysis

61

Citations

25

References

2010

Year

Priscila Christiane Suzy Liporoni, Camille Muricy Cajazeiro Souto, Rafael Barroso Pazinatto, Ilene Cristine Rosia César, Marcos Augusto de Rego, Paula Mathias, Vanessa Cavalli

Photomedicine and Laser Surgery

Abstract

Bleached enamel was susceptible to red-wine staining at both 30 and 150 min after bleaching procedures, whereas coffee did not interfere with the bleaching process.

References

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