Reduction of soluble oxalate in cocoa powder by the addition of calcium and ultrasonication

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dc.contributor.authorNha. K. Huynh
dc.contributor.authorDuyen H.M. Nguyen
dc.contributor.authorHa V.H. Nguyen
dc.date.accessioned2021-04-20T05:03:15Z
dc.date.available2021-04-20T05:03:15Z
dc.date.issued2020
dc.identifier.citationJournal of Food Composition and Analysis 93 (2020) 103593en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8227
dc.language.isoenen_US
dc.subjectCalcium saltsen_US
dc.subjectFresh milken_US
dc.subjectOxalate degradationen_US
dc.subjectHyperoxaluriaen_US
dc.subjectUHPLCen_US
dc.titleReduction of soluble oxalate in cocoa powder by the addition of calcium and ultrasonicationen_US
dc.typeArticleen_US

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