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    Overripening and increased temperature: Alternative strategies to enhance peptide production and bioactivity in salt-reduced boneless cured Iberian hams

    Overripening and increased temperature: Alternative strategies to enhance peptide production and bioactivity in salt-reduced boneless cured Iberian hams by Noelia Hernández-Correas, Adela Abellán, Beatriz Muñoz-Rosique, Cindy Bande-De León, Rafael Gómez, Luis Tejada

    Published 2024-12-01
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