LISIEWSKA, Z.; GEBCZYNSKI, P.; SLUPSKI, J. Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption. Agricultural and Food Science, [S. l.], v. 20, n. 4, p. 305–314, 2011. DOI: 10.23986/afsci.6027. Disponível em: https://journal.fi/afs/article/view/6027. Acesso em: 24 apr. 2024.