RAFAEL GÓMEZ DÍAZ2026-01-292026-01-29202310.3390/foods120510222-s2.0-85149784906https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36148Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceInfluence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hamsresearch article