Pérez, C. D., Ruzal, S. M., & Descalzo, A. M. (2016). Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR.
Cita Chicago Style (17a ed.)Pérez, Carolina Daiana, Sandra Mónica Ruzal, y Adriana María Descalzo. Effect of the Addition of Phytosterols and Tocopherols on Streptococcus Thermophilus Robustness During Industrial Manufacture and Ripening of a Functional Cheese as Evaluated by QPCR and RT-qPCR. 2016.
Cita MLA (8a ed.)Pérez, Carolina Daiana, et al. Effect of the Addition of Phytosterols and Tocopherols on Streptococcus Thermophilus Robustness During Industrial Manufacture and Ripening of a Functional Cheese as Evaluated by QPCR and RT-qPCR. 2016.