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.

Downloads

Download data is not yet available.
Abstract
1608
PDF
7501

Downloads

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

License

Copyright on any research article in the Proceedings of the Mongolian Academy of Sciences is retained by the author(s).

The authors grant the Proceedings of the Mongolian Academy of Sciences a license to publish the article and identify itself as the original publisher.

Creative Commons Licence
Articles in the Proceedings of the Mongolian Academy of Sciences are Open Access articles published under a Creative Commons Attribution 4.0 International License CC BY.

This license permits use, distribution and reproduction in any medium, provided the original work is properly cited.