Pega, J., Rizzo, S., Pérez, C., Rossetti, L., Díaz, G., Ruzal, S., . . . Descalzo, A. 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.)Pega, J., S. Rizzo, C.D Pérez, L. Rossetti, G. Díaz, S.M Ruzal, M. Nanni, y A.M 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.
Cita MLA (8a ed.)Pega, J., 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.