Cite
MLA Citation
J. Pega 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.” Lebensmittel-Wissenschaft + Technologie =, vol. 84, 2017, pp. 838–841. http://access.bl.uk/ark:/81055/vdc_100047866159.0x000062