POSSIBLE WAYS OF DECREASING OXALATE CONTENT IN RED BEET FOODS
<p>The oxalate contents in red beetroot juice can be decreased effectively by the treatment with ray seedlings containing natural oxalate oxidase. The high variation of oxalate contents in red beet indicates the possibility of breeding a special sort of red beet with the low oxalate contents.&...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mongolian Academy of Sciences
2017-08-01
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| Series: | Proceedings of the Mongolian Academy of Sciences |
| Subjects: | |
| Online Access: | https://www.mongoliajol.info/index.php/PMAS/article/view/875 |