Influence of raw pea (Pisum sativum) or blue lupin seeds (Lupinus angustifolius) on the level of selected bioactive substances in pork meat

Pubblicato online: 12 mag 2022

Pagine: 701 - 709

Ricevuto: 09 feb 2021

Accettato: 15 giu 2021

DOI: https://doi.org/10.2478/aoas-2021-0052

Parole chiave

fattening pigs, nutrition, pea seeds, lupin seeds, meat, peptides

© 2022 Marcin Sońta et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.