Agro-Industry Department, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan, Surin Campus, Na- khon Ratchasima, Thailand;
Food Group, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand.
Agro-Industry Department, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan, Surin Campus, Na- khon Ratchasima, Thailand
Food Group, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand.
Copyright © 2012 Onladda Juajun, Leo Vanhanen, Chancherdchai Sangketkit, Geoffrey Savage et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
O. Juajun, L. Vanhanen, C. Sangketkit and G. Savage, "Effect of Cooking on the Oxalate Content of Selected Thai Vegetables,"
Food and Nutrition Sciences, Vol. 3 No. 12, 2012, pp. 1631-1635. doi:
10.4236/fns.2012.312213.