NICASTRO, A.; LA GATTA, B.; PICARIELLO, G.; DE MARZO, D.; LAMACCHIA, C.; DI LUCCIA, Aldo. Proteolysis in fermented and not fermented dry cured salumi. Progress in Nutrition, [S. l.], v. 15, n. 4, p. 280–283, 2014. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/3483.. Acesso em: 27 nov. 2024.