Pega, J. F., Rizzo, S. A., Perez, C. D., Rossetti, L., Diaz, G., Ruzal, S., . . . 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. Web
Citación estilo ChicagoPega, Juan Franco, Sergio Anibal Rizzo, Carolina Daiana Perez, Luciana Rossetti, Gabriela Diaz, S.M Ruzal, Mariana Nanni, and Adriana Maria 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 MLAPega, Juan Franco, 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.