The oxalic acid content of Indian foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01099524.pdf
Reference24 articles.
1. Ackermann, H. & Gebauer, H. (1957). The toxicity of oxalate containing vegetables and feed plants.Nahrung 1:278?85.
2. Anderson, W., Hollins, J. G. & Bond, P. S. (1971). The composition of tea infusions examined in relation to the association between mortality and water hardness.J. Hyg. 69:1?15.
3. Baker, C. J. L. (1952). Determination of oxalates in fresh plant material.Analyst 77:340?4.
4. Bau, A. (1920). The determination of oxalic acid in tea, coffee, marmalade, vegetables and bread.Z. Untersuch. Nahr. -u. Genussmitt 40:50; quoted from Anderson. Hollins & Bond (1971).
5. Bravermann, J. B. S. (1949) Citrus products. Chemical composition and chemical technology. New York Inter-science.
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