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...
में बचाया:
मुख्य लेखकों: | , , , |
---|---|
स्वरूप: | पुस्तक |
प्रकाशित: |
UiTM Cawangan Negeri Sembilan,
2022.
|
विषय: | |
ऑनलाइन पहुंच: | Link Metadata |
टैग: |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|
इंटरनेट
Link Metadata3rd Floor Main Library
बोधानक: |
A1234.567 |
---|---|
प्रति 1 | उपलब्ध |