Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
Jie Jia(Northwest A&F University), Xiang Duan(North West Agriculture and Forestry University), Josep Rubert(Wageningen University & Research), Qi Song(Northwest A&F University), Liangjie Tian, Mei Li(North West Agriculture and Forestry University), Xuebo Liu(Food and Nutrition Service)
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