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.
about
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.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年学术文章
@wuu
2016年学术文章
@zh
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
@yue
2016年學術文章
@zh-hant
name
Effect of the addition of phyt ...... evaluated by qPCR and RT-qPCR.
@en
Effect of the addition of phyt ...... evaluated by qPCR and RT-qPCR.
@nl
type
label
Effect of the addition of phyt ...... evaluated by qPCR and RT-qPCR.
@en
Effect of the addition of phyt ...... evaluated by qPCR and RT-qPCR.
@nl
prefLabel
Effect of the addition of phyt ...... evaluated by qPCR and RT-qPCR.
@en
Effect of the addition of phyt ...... evaluated by qPCR and RT-qPCR.
@nl
P2093
P1476
Effect of the addition of phyt ...... evaluated by qPCR and RT-qPCR
@en
P2093
P304
P356
10.1016/J.IJFOODMICRO.2016.06.003
P577
2016-06-06T00:00:00Z