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

• 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.
• 主題: article
• オンライン･アクセス: Connect to this object online.

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...