Oxalate content of raw and cooked purslane

Journal of Food, Agriculture and Environment

Volumn 5, Issue 1, 2007, Pages 124-128

  Poeydomenge, G Y ^a   Savage, G P ^b  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Boiling; Insoluble oxalate; Pickling; Purslane; Soluble; Total

Indexed keywords

PORTULACA OLERACEA; PORTULACACEAE;

EID: 33847417922     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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