Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity
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Kęska, P.; Rohn, S.; Halagarda, M.; M. Wójciak, K. Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity. Antioxidants 2020, 9, 835. https://doi.org/10.3390/antiox9090835
Kęska P, Rohn S, Halagarda M, M. Wójciak K. Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity. Antioxidants. 2020; 9(9):835. https://doi.org/10.3390/antiox9090835
Chicago/Turabian StyleKęska, Paulina; Rohn, Sascha; Halagarda, Michał; M. Wójciak, Karolina. 2020. "Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity" Antioxidants 9, no. 9: 835. https://doi.org/10.3390/antiox9090835