Autor:
Chiwona-Karltun, L.
Brimer, L.
Kalenga Saka, J.D.
Mhone, A.R.
Mkumbira, J.
Johansson, L.
Bokanga, M.
Mahungu, N.M.
Rosling, H.
Cassava roots contain cyanogenic glucosides. Malawian farmers classify cultivars into two groups based on the perceived danger of eating raw roots that they associate with bitterness. In the vernacular, cultivars that produce roots with bitter taste are called vyakubaba (bitter), whereas those yi...
Enlace original:
https://cgspace.cgiar.org/handle/10568/96427
Chiwona-Karltun, L.
,
Brimer, L.
,
Kalenga Saka, J.D.
,
Mhone, A.R.
,
Mkumbira, J.
,
Johansson, L.
,
Bokanga, M.
,
Mahungu, N.M.
,
Rosling, H.
,
[Bitter taste in cassava roots correlates with cyanogenic glucoside levels]
,
Bitter taste in cassava roots correlates with cyanogenic glucoside levels
