Want to make coffee less acidic? Add cream to it

var citeN=0; The table below is from a 2008 article by Ehlen and colleagues (citeN=citeN+1;document.write(Number(citeN)) ), showing the amount of erosion caused by various types of beverages, when teeth were exposed to them for 25 h in vitro. Erosion depth is measured in microns. The third row shows the chance probabilities (i.e., P values) associated with the differences in erosion of enamel and

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