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Referencias:

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• Pega, J., Rizzo, S., Rossetti, L., Pérez, C.D., Díaz, G., Descalzo, A.M., Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices: Implications for defining molecular markers of cell integrity (2017) LWT-food Science and Technology, 80, pp. 416-422
• Postollec, F., Falentin, H., Pavan, S., Combrisson, J., Sohier, D., Recent advances in quantitative PCR (qPCR) applications in food microbiology (2011) Food Microbiology, 28 (5), pp. 848-861
• Rondanelli, M., Monteferrario, F., Faliva, M.A., Perna, S., Antoniello, N., Key points for maximum effectiveness and safety for cholesterol-lowering properties of plant sterols and use in the treatment of metabolic syndrome (2013) Journal of the Science of Food and Agriculture, 93 (11), pp. 2605-2610
• Ruggirello, M., Cocolin, L., Dolci, P., Fate of Lactococcus lactis starter cultures during late ripening in cheese models (2016) Food Microbiology, 59, pp. 112-118
• Shahidi, F., de Camargo, A.C., Tocopherols and tocotrienols in common and emerging dietary sources: Occurrence, applications, and health benefits (2016) International Journal of Molecular Sciences, 17 (10), p. 1745
• Shori, A.B., Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk (2013) Journal of Taibah University for Science, 7 (4), pp. 202-208

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