In vitro bioavailability and probiotic reduction of oxalates in food
This thesis aims to examine factors influencing the solubility of oxalate from dietary sources, namely cereal brans and legumes, and strategies to reduce the bioavailability of oxalate, including the influence of enzymes and a probiotic. Intake of oxalate through diet is a significant factor in the...
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University of Reading
2013
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.606944 |