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Biochemical analysis of salivary total protein, albumin and α-amylase among the coffee consumed people

Author:

Robert Selvam, D., Raja, M. and John Willam, S.

Subject Area:

Life Sciences

Abstract:

The quantity and quality of the salivary total protein, albumin, and α-amylase was estimated among the 25 healthy people. The salivary components were estimated before and after coffee consumption. The albumin and α-amylase are decreased after coffee consumption but the total protein was increased after coffee consumption.

PDF file:

1595.pdf

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