Article citationsMore>>

K. Judprasong, S. Charoenkiatkul, P. Sungpuag, K. Vasanachitt and Y. Nakjamanong, “Total and Soluble Oxalate Contents in Thai Vegetables, Cereal Grains and Legume Seeds and Their Changes after Cooking,” Journal of Food Composition and Analysis, Vol. 19, No. 4, 2006, pp. 340-347. doi: org/10.1016/j.jfca.2005.04.002

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top