Determination of the oxalate ion concentration in green leafy vegetables

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dc.contributor.authorLiyanage,J.V
dc.contributor.authorJayasundara,U.K
dc.date.accessioned2025-02-23T07:39:40Z
dc.date.available2025-02-23T07:39:40Z
dc.date.issued2019-05
dc.descriptionTechnical Sessions : A - 18 Page 26
dc.description.abstractKidney and gall stone diseases occurring in the urinary tract can be life threatening and are promoted by the existence of oxalic acid (oxalate ion) in green leafy vegetables. Plants that accumulate large quantities of oxalic acid generally contain high concentrations of oxalate ions and salts.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/300
dc.language.isoen
dc.relation.ispartofseries36; 2
dc.subjectoxalate ion content
dc.subjectgreen leafy vegetables
dc.subjectkidney and gall stones
dc.subjectpermissible level
dc.titleDetermination of the oxalate ion concentration in green leafy vegetables
dc.typeArticle

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