Changes in oxidation-reduction potential during milk fermentation by wild lactic acid bacteria

  • Stefano Morandi, Tiziana Silvetti, Alberto Tamburini, Milena Brasca
  • Journal of Dairy Research, August 2016, Cambridge University Press
  • DOI: 10.1017/s0022029916000339

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The following have contributed to this page: Dr Milena Brasca