**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**

F. Martin, B. Ebel, C. Rojas, P. Gervais, N. Cayot and R. Cachon

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/51137
