Pega, J. F., Rizzo, S. A., Perez, C. D., Rossetti, L., Diaz, G., Ruzal, S., . . . Descalzo, A. M. (2017). 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.
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Chicago Style (17th ed.) Citation
Pega, 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. 2017.
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MLA (9th ed.) Citation
Pega, 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. 2017.
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Warning: These citations may not always be 100% accurate.