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K. Judprasong, S. Charoenkiatkul, P. Sungpuag, K. Vasanachitt and Y. Nakjamanong,, “Total and Soluble Oxalate Contents in Thai Vegetables, Cereal Grains and Legume Seeds and Their Changes after Cooking,” Journal of Food Composition and Analysis, Vol. 19, No. 4, 2006, pp. 340-347. doi:10.1016/j.jfca.2005.04.002

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