Oxalate content of purslane leaves and the effect of combining them with yoghurt or coconut products

Journal of Food Composition and Analysis

Volumn 22, Issue 4, 2009, Pages 303-306

  Moreau, A G ^a   Savage, G P ^b  

^a INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Boiling; Coconut cream; Coconut milk; Food analysis; Food composition; Insoluble oxalate; Portulaca oleracea L.; Purslane; Soluble; Total; Yoghurt

Indexed keywords

PORTULACA OLERACEA; PORTULACACEAE;

EID: 67349228546     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.01.013     Document Type: Article

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