Muñoz-Rosique, B.; Hernández-Correas, N.; Abellán, A.; Bueno, E.; Gómez, R.; Tejada, L.
Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams. Foods 2023, 12, 1022.
https://doi.org/10.3390/foods12051022
AMA Style
Muñoz-Rosique B, Hernández-Correas N, Abellán A, Bueno E, Gómez R, Tejada L.
Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams. Foods. 2023; 12(5):1022.
https://doi.org/10.3390/foods12051022
Chicago/Turabian Style
Muñoz-Rosique, Beatriz, Noelia Hernández-Correas, Adela Abellán, EstefanÃa Bueno, Rafael Gómez, and Luis Tejada.
2023. "Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams" Foods 12, no. 5: 1022.
https://doi.org/10.3390/foods12051022
APA Style
Muñoz-Rosique, B., Hernández-Correas, N., Abellán, A., Bueno, E., Gómez, R., & Tejada, L.
(2023). Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams. Foods, 12(5), 1022.
https://doi.org/10.3390/foods12051022