POSSIBLE WAYS OF DECREASING OXALATE CONTENT IN RED BEET FOODS

Authors

  • Enkhtuya N Institute of Social health
  • Baatar D Institute of Biology
  • Odontuya L Institute of Biology

DOI:

https://doi.org/10.5564/pmas.v52i4.875

Keywords:

red beet, oxalate contents, variability, selection

Abstract

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.

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Published

2017-08-15

How to Cite

N, E., D, B., & L, O. (2017). POSSIBLE WAYS OF DECREASING OXALATE CONTENT IN RED BEET FOODS. Proceedings of the Mongolian Academy of Sciences, 52(4), 55–56. https://doi.org/10.5564/pmas.v52i4.875

Issue

Vol. 52 No 04(204) 2012

Section

Articles

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