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Relationship between the Acridity of Spinach Boiled in Salted Water and the Oxalic Acid and Mineral Contents
Relationship between the Acridity of Spinach Boiled in Salted Water and the Oxalic Acid and Mineral Contents
2005
Makiko Izumi
Keywords:
Oxalic acid
Spinach
Biochemistry
Chemistry
Botany
Food science
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