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HARVARD Citation
Pega, J. et al. (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. Lebensmittel-Wissenschaft + Technologie =. pp. 838-841. [Online].