Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking-Reference-Cited by-同舟云学术

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Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking

Published:2006-06 Issue:4 Volume:19 Page:340-347
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Judprasong Kunchit,Charoenkiatkul Somsri,Sungpuag Pongtorn,Vasanachitt Kriengkrai,Nakjamanong Yupaporn

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. AOAC, 1984. Association Official of Analytical Chemistry, 974.24.

2. AOAC, 2000. Association Official of Analytical Chemistry, 925.45D, 991.43.

3. Assessing chemical form of calcium in wheat, spinach and kale;Benway;Journal of Food Science,1993

4. Improved HPLC determination of plasma and urine oxalic acid in the clinical diagnostic laboratory;Brega;Journal of Liquid Chromatography,1992

5. Determination of oxalic acids in plasma and urine using gas chromatography;Gelot;Clinica Chimica Acta,1980

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