N, E.; D, B.; L, O. POSSIBLE WAYS OF DECREASING OXALATE CONTENT IN RED BEET FOODS. Proceedings of the Mongolian Academy of Sciences, [S. l.], v. 52, n. 4, p. 55–56, 2017. DOI: 10.5564/pmas.v52i4.875. Disponível em: https://mongoliajol.info/index.php/PMAS/article/view/875. Acesso em: 22 jul. 2024.