Article citationsMore>>

W. Chai and M. Liebman, “Effect of Different Cooking Methods on Vegetable Oxalate Content,” Journal of Agricultural Food Chemistry, Vol. 53, No. 8, 2005, pp. 3027-3030.

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.
Top