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.
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Chicago Style (17th ed.) Citation
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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.