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

Ano de publicación: 2023

Volume: 415

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2023.135789 GOOGLE SCHOLAR
Fonte de datos: Scopus