Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
1. Amaranth;Bressani,1993
2. Food Toxicology — Principles and Concepts;Concon,1988
3. The Poisonous Plants in New Zealand;Connor,1997
4. Oxalates;Fassett,1973
5. Natural Antinutritive Substances in Foodstuffs and Forages;Gontzea,1968
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