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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 F. 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
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Submitted on : Monday, November 23, 2020 - 11:45:25 AM
Last modification on : Saturday, May 21, 2022 - 3:47:23 AM

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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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