Effect of Different Cooking Methods on Vegetable Oxalate Content-Reference-Cited by-同舟云学术

Effect of Different Cooking Methods on Vegetable Oxalate Content

Published:2005-03-18 Issue:8 Volume:53 Page:3027-3030
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chai Weiwen¹,Liebman Michael¹

Affiliation:

1. Department of Family and Consumer Sciences (Nutrition), Department 3354, University of Wyoming, 1000 East University Avenue, Laramie, Wyoming 82071

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048128d

Reference17 articles.

1. Dietary factors in the pathogenesis and prophylaxis of calcium nephrolithiasis

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