Cita APA

Pega, J. F., Descalzo, A. M., Rossetti, L., Nanni, M., Perez, C. D., Rizzo, S. A., . . . Ruzal, S. M. (2017). The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening. Web

Citación estilo Chicago

Pega, Juan Franco, Adriana Maria Descalzo, Luciana Rossetti, Mariana Nanni, Carolina Daiana Perez, Sergio Anibal Rizzo, Gabriela Diaz, and Sandra Monica Ruzal. The Incorporation of Alpha-tocopherol and Functional Doses of Phytosterol Esters During Cheesemaking Does Not Affect DNA or MRNA Dynamics of Streptococcus Thermophilus and Lactococcus Lactis Throughout and After the End of Ripening. 2017.

Cita MLA

Pega, Juan Franco, et al. The Incorporation of Alpha-tocopherol and Functional Doses of Phytosterol Esters During Cheesemaking Does Not Affect DNA or MRNA Dynamics of Streptococcus Thermophilus and Lactococcus Lactis Throughout and After the End of Ripening. 2017.