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

Nha. K. HuynhDuyen H.M. NguyenHa V.H. Nguyen2021-04-202021-04-202020Journal of Food Composition and Analysis 93 (2020) 103593http://hdl.handle.net/123456789/8227enCalcium saltsFresh milkOxalate degradationHyperoxaluriaUHPLCReduction of soluble oxalate in cocoa powder by the addition of calcium and ultrasonicationArticle