DENTIFRICE COMPOSITION WHICH PROVIDES A PROPHY MOUTHFEEL DURING AND AFTER

• 1. 在切换期间路径转变之后的鲁棒标头压缩指示 [P] . 中国专利： CN112930695A . 2021-06-08
• 2. 在医疗过程之前、期间或之后支撑和/或定位患者的系统、装置和方法 [P] . 中国专利： CN110831561A . 2020-02-21
• 3. PROPHY MOUTHFEEL DENTIFRICE HAVING LOW RDA VALUE [P] . CA2072833C . 2002-04-30

  机译： 具有较低RDA值的PROPHY口感洁牙剂

• 4. PROPHY MOUTHFEEL DENTIFRICE HAVING LOW RDA VALUE. [P] . MY108043A . 1996-07-30

  机译： 具有低RDA值的PROPHY口感洁齿剂。

• 5. Prophy mouthfeel dentifrice having low RDA value [P] . AU648178B2 . 1994-04-14

  机译： 具有低RDA值的Prophy口感洁齿剂

• 1. Spatial Interpolation of Soil Texture Using Compositional Kriging and Regression Kriging with Consideration of the Characteristics of Compositional Data and Environment Variables [J] . ZHANG Shi-went, SHEN Chong-yang, CHEN Xiao-yang, 农业科学学报：英文版 . 2013,第009期
• 2. Spatial Interpolation of Soil Texture Using Compositional Kriging and Regression Kriging with Consideration of the Characteristics of Compositional Data and Environment Variables [J] . ZHANG Shi-wen, SHEN Chong-yang, CHEN Xiao-yang, 农业科学学报（英文版） . 2013,第009期
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• 4. Designing Emotional Content into the Mouthfeel of Food [D] . Zubier, Shahd. 2019
• 5. Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine [O] . Anthony Sereni, Quynh Phan, James Osborne, 2020
• 6. Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition [O] . Gonzalo-Diago A., Dizy Marta, Fernández-Zurbano Purificación 2017
• 7. Prophy-Jet: Effect on Surface Roughness and Plaque Accumulation on Restorative Materials [R] . Stoffers, K. W. 1986

• 1. Efficacy of a triclosan/copolymer dentifrice and a toothbrush with tongue cleaner in the treatment of oral malodor: A monadic clinical trial [J] . Prem K. Sreenivasan ,Violet I. Haraszthy ,Joseph J. Zambon . 口腔学期刊（英文） . 2013,第1期
• 2. Oral and peri-oral signs and symptoms of herbal dentifrices in patients in two oral medicine clinics in Lagos—A preliminary study [J] . Abiodun Arinola Wright ,Gbemisola Adewunmi Agbelusi ,Adeyinka Folashade Dayo . 口腔学期刊（英文） . 2012,第1期
• 3. Assessment of Gross Chemical Composition, Mineral Composition, Vitamin Composition and Amino Acids Composition of Wheat Biscuits and Wheat Germ Fortified Biscuits [J] . Hanan M. K. E. Youssef . 食品与营养科学（英文） . 2015,第10期
• 4. 泡沫尺寸分布对牙膏口感的影响 [C] . 沙莉 . 2005年中国口腔清洁护理用品工业学术研讨会 . 2005
• 5. “双收益理论”与欧共体/欧盟在冷战及之后期间的东欧政策 [A] . LINA PATRASCU . 2020