Calcium bioavailability from high oxalate vegetables: Chinese vegetables, sweet potatoes and rhubarb

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 524-525

  Weaver, C M ^a   Heaney, R P ^b   Nickel, K P ^a   Packard, P I ^b  

^a PURDUE UNIVERSITY   (United States)

^b CREIGHTON UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

Bioavailability; Calcium; Human; Oxalate

Indexed keywords

BRASSICA; BRASSICA OLERACEA VAR. CAPITATA; IPOMOEA BATATAS; RHEUM X CULTORUM; SOLANUM TUBEROSUM; SPINACIA OLERACEA;

EID: 0030921003     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04421.x     Document Type: Article

References (13)

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