Calcium Bioavailability from High Oxalate Vegetables: Chinese Vegetables, Sweet Potatoes and Rhubarb
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04421.x/fullpdf
Reference13 articles.
1. Estimation of True Calcium Absorption
2. Estimating True Fractional Calcium Absorption
3. Oxalate: effect on calcium absorbability
4. Calcium absorbability from spinach
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