Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat bran-Reference-Cited by-同舟云学术

Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat bran

Published:2013-11 Issue:1 Volume:32 Page:6-11
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ruan Quan-Yuan,Zheng Xue-Qin,Chen Bai-Ling,Xiao Yang,Peng Xin-Xiang,Leung David W.M.,Liu E-E

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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3. Oxalate content of legumes, nuts, and grain-based flours;Chai;Journal of Food Composition and Analysis,2005

4. The role of oxalate in star fruit neurotoxicity of five-sixths nephrectomized rats;Fang;Food and Chemical Toxicology,2007

5. An improved HPLC enzyme-reactor method for the determination of oxalic acid in complex matrices;Hönow;Clinica Chimica Acta,1997

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