Oxalate content of legumes, nuts, and grain-based flours
- 30 November 2005
- journal article
- research article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 18 (7), 723-729
- https://doi.org/10.1016/j.jfca.2004.07.001
Abstract
No abstract availableKeywords
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