Screening of low oxalate content in M1V4 Mutant Line of TARO (Colocasia esculenta) CV. Wangi / Nur Alia Nadhirah Zainal ... [et al.]

• প্রধান লেখক: Zainal, Nur Alia Nadhirah (লেখক), Maadon, Siti Nursyazwani (লেখক), Baharin, Siti Nor Atika (লেখক), Hasan, Nor'Aishah (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: UiTM Cawangan Negeri Sembilan, 2022.
• বিষয়গুলি: Article; PeerReviewed
• অনলাইন ব্যবহার করুন: Link Metadata

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...