Reduction of the Cyanide from Cassava Leaves Using NaHCO3
Background: Cassava leaves are one part of the cassava plant, which can be consumed. Cassava leaves used as vegetable ingredients are weak as the presence of toxic cyanogenic glycosides. The pre-processing method of cassava leaves is performed to reduce the cyanide content. The method was modified u...
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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Shahid Sadoughi University of Medical Sciences
2024-06-01
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| Seria: | Journal of Food Quality and Hazards Control |
| Hasła przedmiotowe: | |
| Dostęp online: | http://jfqhc.ssu.ac.ir/article-1-1136-en.pdf |
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