Green strategies to control redox potential in the fermented food industry
| Autor: | Roussel, Célia, Ebel, Bruno, Munier, Edouard, Michelon, Damien, Martin-Dejardin, Florence, Beuvier, Eric, De Coninck, Joëlle, Gaudu, Philippe, Cachon, Rémy |
|---|---|
| Zdroj: | In Food Research International June 2022 156 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect