Oxalate content of some leafy green vegetables and its relation to oxaluria and calcium utilization

Abstract

Research Article| January 01 1945 Oxalate content of some leafy green vegetables and its relation to oxaluria and calcium utilization A. A. Hoover; A. A. Hoover 1Faculty of Medicine, University of Ceylon, Colombo Search for other works by this author on: This Site PubMed Google Scholar M. C. Karunairatnam M. C. Karunairatnam 1Faculty of Medicine, University of Ceylon, Colombo Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1945) 39 (3): 237–238. https://doi.org/10.1042/bj0390237 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Cite Icon Cite Get Permissions Citation A. A. Hoover, M. C. Karunairatnam; Oxalate content of some leafy green vegetables and its relation to oxaluria and calcium utilization. Biochem J 1 January 1945; 39 (3): 237–238. doi: https://doi.org/10.1042/bj0390237 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search © 1945 CAMBRIDGE UNIVERSITY PRESS, ENGLAND1945 Article PDF first page preview Close Modal You do not currently have access to this content.