Composition and bioavailability of oxalates in baked taro (Colocasia esculenta var. Schott) leaves eaten with cows milk and cows milk and coconut milk

International Journal of Food Science and Technology

Volumn 43, Issue 12, 2008, Pages 2213-2218

  Mårtensson, Louise ^a   Savage, Geoffrey P ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Baking; Colocasia esculenta; Gastric available oxalate; Intestinal available oxalate; Milk; Soluble and insoluble oxalates; Taro

Indexed keywords

COLOCASIA ESCULENTA;

EID: 40749092375     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01855.x     Document Type: Article

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