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