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Nutritional characterization and effect of cooking on pheno..:
Massaretto, Isabel Louro
;
Rivero Meza, Silvia Leticia
;
Schmiele, Marcio
..
Biocatalysis and Agricultural Biotechnology. 50 (2023) - p. 102705 , 2023
Link:
https://doi.org/10.1016/j.bcab.2023.102705
RT Journal T1
Nutritional characterization and effect of cooking on phenolic compounds, antioxidant capacity and sensory acceptability of commercial wild rice (Zizania aquatica L.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.bcab.2023.102705&Exemplar=1&LAN=DE A1 Massaretto, Isabel Louro A1 Rivero Meza, Silvia Leticia A1 Schmiele, Marcio A1 Lanfer Marquez, Ursula Maria A1 Sinnecker, Patricia PB Elsevier BV YR 2023 SN 1878-8181 JF Biocatalysis and Agricultural Biotechnology VO 50 SP 102705 LK http://dx.doi.org/https://doi.org/10.1016/j.bcab.2023.102705 DO https://doi.org/10.1016/j.bcab.2023.102705 SF ELIB - SuUB Bremen
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