Oxalate content of cormels of Japanese taro ( Colocasia esculenta (L.) Schott) and the effect of cooking
| Autor: | Catherwood, D.J., Savage, G.P., Mason, S.M., Scheffer, J.J.C., Douglas, J.A. |
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| Zdroj: | In Journal of Food Composition and Analysis 2007 20(3):147-151 |
| Databáze: | ScienceDirect |
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