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D. J. Catherwood, G. P. Savage, S. M. Mason, J. J. C. Scheffer and J. A. Douglas, “Oxalate Contents of Cormels of Japanese Taro (Colocasia esculenta L. Schott) and the Effect of Cooking,” Journal of Food Composition and Analysis, Vol. 20, No. 3, 2007, pp. 147-151. doi:org/10.1016/j.jfca.2005.12.012

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