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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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Detalles Bibliográficos
Autores principales: Kęska, Paulina, Rohn, Sascha, Halagarda, Michał, M. Wójciak, Karolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554766/
https://www.ncbi.nlm.nih.gov/pubmed/32906682
http://dx.doi.org/10.3390/antiox9090835