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Citation: A. Ouvry et al., Application of microelectrode technique to measure pH and oxidoreduction potential gradients in gelled systems as model food, BIOTECH LET, 23(17), 2001, pp. 1373-1377

Authors: Lopez, HW Ouvry, A Bervas, E Guy, C Messager, A Demigne, C Remesy, C

Citation: Hw. Lopez et al., Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour, J AGR FOOD, 48(6), 2000, pp. 2281-2285