Chapter 3 : Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products - Institut Agro Dijon Accéder directement au contenu
Chapitre D'ouvrage Année : 2013

Chapter 3 : Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

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Alimentation et Nutrition Biochimie, Biologie Moléculaire

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https://institut-agro-dijon.hal.science/hal-03019195

Soumis le : lundi 23 novembre 2020-11:45:25

Dernière modification le : jeudi 7 septembre 2023-16:08:10

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hal-03019195 , version 1 (23-11-2020)

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Florence F. Martin, Bruno Ebel, C Rojas, Patrick Gervais, Nathalie Cayot, et al.. Chapter 3 : Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products. Lactic Acid Bacteria :R & D for Food, Health and Livestock Purposes, IntechOpen, pp.73-94, 2013, 980-953-307-278-9. ⟨10.5772/51137⟩. ⟨hal-03019195⟩

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