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
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S. Ruzal | C. Pérez | L. Rossetti | A. Descalzo | M. Nanni | J. Pega | S. Rizzo | G. Díaz