Oxalate content in commercially produced cocoa and dark chocolate

Journal of Food Composition and Analysis

Volumn 24, Issue 7, 2011, Pages 916-922

  Schroder, Theresa ^a   Vanhanen, Leo ^b   Savage, Geoffrey P ^b  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Bioavailability; Chocolate; Cocoa; Food analysis; Food composition; Soluble and insoluble oxalate; Theobroma Cacao L.

Indexed keywords

THEOBROMA CACAO;

EID: 80052425809     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2011.03.008     Document Type: Article

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