Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant Activity

The growing consumer interest in organic foods, as well as, in many cases, the inconclusiveness of the research comparing organic and conventional foods, indicates a need to study this issue further. The aim of the study was to compare the effects of meat origin (conventional vs. organic) and select...

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主要な著者: Paulina Kęska (著者), Sascha Rohn (著者), Michał Halagarda (著者), Karolina M. Wójciak (著者)
フォーマット: 図書
出版事項: MDPI AG, 2020-09-01T00:00:00Z.
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3rd Floor Main Library

予約・返却請求 3rd Floor Main Library
請求記号: A1234.567
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