Título : 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
Fecha de publicación : 10-nov-2017
10-nov-2017
sep-2016
metadata.dc.source.uri: 0168-1605 (Print)
1879-3460 (Online)
https://doi.org/10.1016/j.ijfoodmicro.2016.06.003
http://hdl.handle.net/20.500.12123/1743
https://www.sciencedirect.com/science/article/pii/S0168160516302951?via%3Dihub
https://doi.org/10.1016/j.ijfoodmicro.2016.06.003
http://hdl.handle.net/20.500.12123/1743
https://www.sciencedirect.com/science/article/pii/S0168160516302951?via%3Dihub
URI : http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/313912
Aparece en las colecciones: INTA

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