||Oxalic acid extraction as a posttreatment to increase the brightness of kraft pulps bleached by white-rot fungi.
Moreira, M.T.; Feijoo, G.; Lema, J.; Field, J.A.; Sierra-Alvarez, R.
||Biotechnology techniques 10 (1996). - ISSN 0951-208X - p. 559 - 564.
||Refereed Article in a scientific journal
It seems that extraction of oxylic acid from many food products may be very important if seriously taken care of.
Japanese extract OA from green tea leaves by immersing them in warm water, they claim that even 40 Did. C
starts to be enough. It would be worthwhile to try this process on spinach, parsley, Soybean,buckwheat etc.,
by soaking in warm water and further cooking in fresh water.
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