Fig. 1.
Salivary gastrin concentrations per time and per type of coffee in healthy participants under non-stressful conditions (n = 40). Data are means ± SEM. P-values < 0.05 were considered as significant
Salivary gastrin concentrations per time and per type of coffee in healthy participants under non-stressful conditions (n = 40). Data are means ± SEM. P-values < 0.05 were considered as significant