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Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification

Abstract : Oxydoreduction potential (Eh) is an environmental parameter which defines balances between oxidant species (acceptors of electrons) and reduced species (donors of electrons) of a medium. It may modify the growth capacity of microorganisms, the metabolic fluxes, participate to the quality of fermented products (2, 6, 7) and affect the production and/or stability of volatile compounds (3,5). (...)
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https://hal.inrae.fr/hal-02756078
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Submitted on : Wednesday, June 3, 2020 - 10:32:17 PM
Last modification on : Tuesday, October 12, 2021 - 2:50:03 PM

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  • HAL Id : hal-02756078, version 1
  • PRODINRA : 50695

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Florence Martin, Karine Pernin, Rémy Cachon, Nathalie Cayot. Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification. 12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service, Pays service., Jul 2008, Interlaken, Switzerland. ⟨hal-02756078⟩

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