Cita APA (7a ed.)
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.
Cita Chicago Style (17a ed.)
Pega, Juan Franco, Sergio Anibal Rizzo, Carolina Daiana Perez, Luciana Rossetti, Gabriela Diaz, S.M Ruzal, Mariana Nanni, y 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.
Cita MLA (9a ed.)
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.
Precaución: Estas citas no son 100% exactas.