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G. P. Savage, L. Vanhanen, S. L. Mason and A. B. Ross, “Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods,” Journal of Food Composition and Analysis, Vol. 13, No. 3, 2000, pp. 201-206. doi:10.1006/jfca.2000.0879

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