Effect of flow rate and acid molarity on redox potential modulation during electroreduction of milk and simulated milk aqueous mineral phase

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 919-926

  Bazinet, Laurent ^a   Péricou, Jérôme ^a   Araya Farias, Monica ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

Dissolved oxygen; Electroreduction; Milk; Redox potential; Salt solution

Indexed keywords

EID: 59649115960     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.046     Document Type: Article

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