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.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2023

Ausgabe: 415

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2023.135789 GOOGLE SCHOLAR
Datenquelle: Scopus