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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2023

Volumen: 415

Type: Article

DOI: 10.1016/J.FOODCHEM.2023.135789 GOOGLE SCHOLAR
La source de données: Scopus