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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| 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 |