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Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model

Gilber Vela‐Gutiérrez, Arturo A. Velázquez López, Veymar G. Tacias Pascacio, Dolores G. Vidal López, Elizabeth León García, Javier De la Cruz Medina

2021Journal of Food Science and Technology12 citationsDOIOpen Access PDF

Topics & Concepts

Colocasia esculentaCormChemistryOxalateFood scienceRoastingHorticultureBiologyOrganic chemistryPhysical chemistryAnimal Nutrition and PhysiologyIsotope Analysis in EcologyPacific and Southeast Asian Studies
Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model | Litcius