The Discoloring Effects of Food on the Color Stability of Esthetic Brackets – an In-vitro Study

Susanne Wriedt; Ulf Schepke; Heiner Wehrbein

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The Discoloring Effects of Food on the Color Stability of Esthetic Brackets – an In-vitro Study

机译：食物对变色支架颜色稳定性的褪色作用–体外研究

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摘要

Aim: The purpose of this study was to investigate the discoloring effect of certain foods on the color stability of esthetic brackets made of different materials.

机译：目的：本研究的目的是研究某些食物对由不同材料制成的美学支架的颜色稳定性的褪色效果。

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来源
《Journal of Orofacial Orthopedics/Fortschritte der Kieferorthopädie》 |2007年第4期|308-320|共13页
作者
Susanne Wriedt; Ulf Schepke; Heiner Wehrbein;
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作者单位

Poliklinik für Kieferorthop?die, Klinikum der Johannes-Gutenberg-Universit?t, Augustusplatz 2, 55131 Mainz, Germany;

Department of Orthodontics, Johannes Gutenberg University, Mainz, Germany;

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正文语种 eng
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关键词
Discoloration; Color stability; Tooth; color measurement; Bracket; Food; Esthetics;

机译：变色;颜色稳定性;牙齿;测色;支架;餐饮;美学;
入库时间 2022-08-18 00:21:35

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The Discoloring Effects of Food on the Color Stability of Esthetic Brackets – an In-vitro Study

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