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Leila Pishevar 2017. Effect of food simulating liquids on the flexural strength of the methacrylate and silorane-based composites. protocols.io dx.doi.org/10.17504/protocols.io.icbcasnCopy Citation Copied
URL: https://dx.doi.org/10.17504/protocols.io.icbcasn
Authors: Leila Pishevar
Version: 1
Publication Date: 2017
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Source: Protocols.io
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