Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 13, 2006, Pages 4651-4657

  Bolduc, Marie Pierre ^a   Bazinet, Laurent ^a   Lessard, Jean ^b   Chapuzet, Jean Marc ^b   Vuillemard, Jean Christophe ^a  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ DE SHERBROOKE   (Canada)

Author keywords

Dissolved oxygen; Electroreduction; Milk; Redox potential

Indexed keywords

OXYGEN;

ANIMAL; ARTICLE; CHEMISTRY; ELECTRIC CONDUCTIVITY; ELECTROCHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; MILK; OXIDATION REDUCTION REACTION; PH;

ANIMALS; ELECTRIC CONDUCTIVITY; ELECTROCHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MILK; OXIDATION-REDUCTION; OXYGEN;

EID: 33746488962     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052626k     Document Type: Article

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