Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
- Jia, J.
- Tian, L.
- Song, Q.
- Liu, X.
- Rubert, J.
- Li, M.
- Duan, X.
Aldizkaria:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Argitalpen urtea: 2023
Alea: 415
Mota: Artikulua