Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods
- 1 June 2000
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 13 (3) , 201-206
- https://doi.org/10.1006/jfca.2000.0879
Abstract
No abstract availableKeywords
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