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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Cita Chicago Style (17a ed.)
Pega, Juan Franco, Adriana Maria Descalzo, Luciana Rossetti, Mariana Nanni, Carolina Daiana Perez, Sergio Anibal Rizzo, Gabriela Diaz, y 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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Cita MLA (9a ed.)
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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