
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
Keywords: چرخه آستانه; AHA; American Heart Association; C; control; Ct; threshold cycle; Cu; curd; C7d; C cheese ripened for 7 days at 4 °C; F; functional; FAMEs; fatty acid methyl esters; F7d; F cheese ripened for 7 days at 4 °C; HPLC; high-pressure liquid chromatography