Desfossés-Foucault, É., Dussault-Lepage, V., Le Boucher, C., Savard, P., LaPointe, G., & Roy, D. (2012). Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification. Frontiers Research Foundation.

Desfossés-Foucault, Émilie, Véronique Dussault-Lepage, Clémentine Le Boucher, Patricia Savard, Gisèle LaPointe, and Denis Roy. Assessment of Probiotic Viability During Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification. Frontiers Research Foundation, 2012.

Desfossés-Foucault, Émilie, et al. Assessment of Probiotic Viability During Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification. Frontiers Research Foundation, 2012.