Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

  1. Jia, J.
  2. Tian, L.
  3. Song, Q.
  4. Liu, X.
  5. Rubert, J.
  6. Li, M.
  7. Duan, X.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2023

Volum: 415

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2023.135789 GOOGLE SCHOLAR
Font de les dades: Scopus