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Umbricht D, Schmid L, Koller R, Vollenweider FX, Hell D, Javitt DC (2000)
10.1016/j.actbio.2021.08.009 92 RiquelmeM
Freire-Alvarez, E
Oxalate is present in many foods such as spinach, chard, nuts, black pepper, poppy seeds, and also occurs as a result of the metabolism of ascorbic acid, and the amino acids glycine, serine, and 4-hydroxyproline as well as metabolism of ethanolamine
Huang D, Li Q, Sun X, Sun X, Tang Y, Qu Y, et al
