Oxalate content of foods and its effect on humans-Reference-Cited by-同舟云学术

Oxalate content of foods and its effect on humans

Published:1999-03 Issue:1 Volume:8 Page:64-74
ISSN:0964-7058
Container-title:Asia Pacific Journal of Clinical Nutrition
language:en
Short-container-title:Asia Pacific Journal of Clinical Nutrition

Author:

Bsc Sc Noonan¹,Gp Savage Bsc(hons), PhD, Nz Reg Nu ¹

Affiliation:

1. Food Group, Division of Animal and Food Sciences, Lincoln University, Canterbury, New Zealand

Publisher

Wiley

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1440-6047.1999.00038.x

Reference83 articles.

1. JamesLF. Oxalate poisoning in livestock. In: Keeler RF van Kampen James LF eds. Effects of poisonous plants on livestock. New York: Academic Press 1978: 139–145.

2. FassettDW. Oxalates. In: Toxicants occurring naturally in foods 2nd edn. Washington: National Academy of Sciences 1973: 346–362.

3. GontzeaI&SutzescuP. Natural antinutritive substances in foodstuffs and forages. Basel: S Karger 1968.

4. LinderMC. Nutritional biochemistry and metabolism with clinical applications 2nd edn. New York: Elsevier 1991.

5. BressaniR. Amaranth. In: Macrae R Robinson RK Sadler MJ eds. Encyclopaedia of food science food technology and nutrition. London: Academic Press 1993: 135–140.

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