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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| Description | scientific article published on 6 June 2016 |
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author: Sandra Mónica Ruzal Adriana Descalzo |
| Publication date | June 6, 2016 |
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