Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham

LUIS MANUEL MEDINA CANALEJO2026-01-292026-01-29201110.4315/0362-028X.JFP-10-4712-s2.0-79955576878https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23160Food ScienceMicrobiologyProteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured hamresearch article