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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

By F. Martin, B. Ebel, C. Rojas, P. Gervais, N. Cayot and R. Cachon

Submitted: November 23rd 2011Reviewed: June 28th 2012Published: January 30th 2013

DOI: 10.5772/51137

Downloaded: 4280

© 2013 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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F. Martin, B. Ebel, C. Rojas, P. Gervais, N. Cayot and R. Cachon (January 30th 2013). 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 J. Marcelino Kongo, IntechOpen, DOI: 10.5772/51137. Available from:

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