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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Bibliographic Details

Main Authors:	Zainal, Nur Alia Nadhirah, Maadon, Siti Nursyazwani, Baharin, Siti Nor Atika, Hasan, Nor’Aishah
Format:	Article
Language:	en
Published:	UiTM Cawangan Negeri Sembilan 2022
Subjects:	Q Science (General) Physical and theoretical chemistry Theory of solution
Online Access:	https://ir.uitm.edu.my/id/eprint/70068/1/70068.pdf https://ir.uitm.edu.my/id/eprint/70068/ https://journal.uitm.edu.my/ojs/index.php/JOA
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