HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Book sections

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

Florence Martin 1 Bruno Ebel 1 C Rojas 1 Patrick Gervais 1 Nathalie Cayot 1 Rémy Cachon 1
1 PAM - Procédés Alimentaires et Microbiologiques
Keywords : Redox Potential Aroma Compounds Fermented Dairy Products
Document type :
Book sections
Complete list of metadata
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03019195
Contributor : Admin Institutagrodijon Connect in order to contact the contributor
Submitted on : Monday, November 23, 2020 - 11:45:25 AM
Last modification on : Tuesday, November 24, 2020 - 3:09:31 AM

Links full text

openaccess

Identifiers

Collections

AGROSUP-DIJON | AGROSUP-PAM | UNIV-BOURGOGNE | PAM

Citation

Florence 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⟩

Export

BibTeX TEI DC DCterms EndNote Datacite

Share

Metrics

Record views

12