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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
doi 10.5772/51137
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Date
January 30, 2013
Authors
F. Martin
B. Ebel
C. Rojas
P. Gervais
N. Cayot
R. Cacho
Publisher
InTech
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