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Analytical Methods for Oxalate Quantification: The Ubiquitous Organic Anion
Oxalate is a divalent organic anion that affects many biological and commercial processes. It is derived from plant sources, such as spinach, rhubarb, tea, cacao, nuts, and beans, and therefore is commonly found in raw or processed food products. Oxalate can also be made endogenously by humans and o...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096325/ https://www.ncbi.nlm.nih.gov/pubmed/37049969 http://dx.doi.org/10.3390/molecules28073206 |