Oxalate Content of Silver Beet Leaves (Beta vulgaris var. cicla) at Different Stages of Maturation and the Effect of Cooking with Different Milk Sources-Reference-Cited by-同舟云学术

Oxalate Content of Silver Beet Leaves (Beta vulgaris var. cicla) at Different Stages of Maturation and the Effect of Cooking with Different Milk Sources

Published:2009-10-30 Issue:22 Volume:57 Page:10804-10808
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Simpson Thomas S.¹,Savage Geoffrey P.¹,Sherlock Robert¹,Vanhanen Leo P.¹

Affiliation:

1. Food Group, Agriculture and Life Sciences Faculty, Lincoln University, Canterbury, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf902124w

Reference26 articles.

1. Oxalate content of foods and its effect on humans

2. Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods

3. Effect of Different Cooking Methods on Vegetable Oxalate Content

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