Optimization of Purslane Plant Using Cooking and Pickling Processes for Reducing Oxalate Conten
نویسندگان
چکیده
منابع مشابه
Effect of Nitrate:Ammonium Nitrogen Ratio on Oxalate Levels of Purslane
INTRODUCTION Purslane (Portulaca oleracea L., Portulacaceae) is eaten extensively as a potherb, and added in soups and salads around the Mediterranean and tropical Asian countries (Fig. 1). There is a newer interest in cultivation of purslane as a crop since its identification as one of the best sources in the plant world for omega-3 fatty acid, α-linolenic acid (LNA). LNA is a precursor of a s...
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ژورنال
عنوان ژورنال: JOURNAL OF ADVANCES IN AGRICULTURE
سال: 2018
ISSN: 2349-0837
DOI: 10.24297/jaa.v8i1.7525