Screening of low oxalate content in M1V4 Mutant Line of TARO (Colocasia esculenta) CV. Wangi / Nur Alia Nadhirah Zainal ... [et al.]
Raw taro causes unpleasant sensations such as prickliness or itchiness, hence it needs to be cooked before consumption. It is caused by calcium oxalate that formed as needle-shaped crystals in parts of taro, Colocasia esculenta. The purpose of this study is to determine the effects of chronic gamma...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
UiTM Cawangan Negeri Sembilan
2022
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/70068/1/70068.pdf https://ir.uitm.edu.my/id/eprint/70068/ |
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