Citrate, oxalate, sodium, and magnesium levels in fresh juices of three different types of tomatoes: Evaluation in the light of the results of studies on orange and lemon juices

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 4, 2010, Pages 339-345

  Yilmaz, Erdal ^a   Batislam, Ertan ^a   Kacmaz, Murat ^a   Erguder, Imge ^b  

^a KIRIKKALE UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Citrate; Different types; Fresh; Oxalate; Stone; Tomato juices

Indexed keywords

CITRIC ACID; MAGNESIUM; OXALIC ACID DERIVATIVE; SODIUM;

ARTICLE; BEVERAGE; CHEMISTRY; CITRUS FRUIT; CLASSIFICATION; FRUIT; NEPHROLITHIASIS; SODIUM INTAKE; SWEET ORANGE; TOMATO; UROLITHIASIS;

BEVERAGES; CITRIC ACID; CITRUS; CITRUS SINENSIS; FRUIT; KIDNEY CALCULI; LYCOPERSICON ESCULENTUM; MAGNESIUM; OXALATES; SODIUM; SODIUM, DIETARY; UROLITHIASIS;

CITRUS LIMON; LYCOPERSICON ESCULENTUM;

EID: 77952554982     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637480903405570     Document Type: Article

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