Marie-Odile Coquillard
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Libre accès
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Affiliations actuelles
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Aliment, Fermentation, Interaction, Microbiote (AFIM)
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Publications
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Publications
Milk acidification by Lactocccus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation(s'ouvre dans un nouvel onglet)International Journal of Food Microbiology, 2009, 131 (1), pp.75-81. ⟨10.1016/j.ijfoodmicro.2008.09.020⟩ |
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