Redox potential and its influence on lactic acid bacteria;Le potentiel d'oxydoréduction et sa prise en compte dans les procédés d'utilisation des bactéries lactiques

Sciences des Aliments

Volumn 22, Issue 1-2, 2002, Pages 177-187

  Aubert, Cécile ^a   Capelle, Nathalie ^a   Jeanson, Sophie ^a   Eckert, Hélène ^a   Divies, Charles ^a   Cachon, Rémy ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Fermented products; Lactic acid bacteria; Redox potential; Reduction activities

Indexed keywords

EID: 0142109984     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.22.177-187     Document Type: Article

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