Nutritional characterization and effect of cooking on phenolic compounds, antioxidant capacity and sensory acceptability of commercial wild rice (Zizania aquatica L.)
Isabel Louro Massaretto(Universidade de São Paulo), Patrícia Sinnecker(Universidade Federal de São Paulo), Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Márcio Schmiele(Universidade Federal dos Vales do Jequitinhonha e Mucuri), Úrsula Maria Lanfer Marquez(Universidade de São Paulo)
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