1.
Nicastro A, La Gatta B, Picariello G, De Marzo D, Lamacchia C, Di Luccia A. Proteolysis in fermented and not fermented dry cured salumi. Progr Nutr [Internet]. 2014 Mar. 12 [cited 2024 Nov. 27];15(4):280-3. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/3483