Oxalate content of silver beet leaves (Beta vulgaris var. cicla) at different stages of maturation and the effect of cooking with different milk sources

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 22, 2009, Pages 10804-10808

  Simpson, Thomas S ^a   Savage, Geoffrey P ^a   Robert, Sherlock ^a   Vanhanen, Leo P ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Baking; Cream; Maturity; Milk; Oxalic acid; Silver beet; Soluble and insoluble oxalates

Indexed keywords

CALCIUM; FAT; OXALIC ACID DERIVATIVE; WATER;

ANIMAL; ARTICLE; BEET; CHEMISTRY; COMPARATIVE STUDY; COOKING; GROWTH, DEVELOPMENT AND AGING; HEAT; METHODOLOGY; MILK; PLANT LEAF; SOLUBILITY;

ANIMALS; BETA VULGARIS; CALCIUM; COOKERY; FATS; HOT TEMPERATURE; MILK; OXALATES; PLANT LEAVES; SOLUBILITY; WATER;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS; LABRUS; SPINACIA OLERACEA;

EID: 72449197019     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902124w     Document Type: Article

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