(Q29040732)

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The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol)

scientific article (publication date: 2001)

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The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol) (English)

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https://doi.org/10.1002%2FJSFA.890

27 March 2017

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Oxalis tuberosa

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Pernilla B?E Albihn

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Geoffrey P Savage

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2

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English

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2001

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Journal of the Science of Food and Agriculture

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81

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10

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1027-1033

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cites work

Oxalates in oca (New Zealand yam) (Oxalis tuberosa Mol.).

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21 January 2018

Bioavailability of oxalate in foods

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21 January 2018

Oxalate content of foods and its effect on humans

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21 January 2018

Nutrition and Urolithiasis

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21 January 2018

Estimation of the oxalate content of foods and daily oxalate intake

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21 January 2018

Bioavailability of oxalic acid from spinach, sugar beet fibre and a solution of sodium oxalate consumed by female volunteers

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10.1002/JSFA.890

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ResearchGate publication ID

227927988

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(Q29040732)

The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol)

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