Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

Jie Jia, Liangjie Tian, Qi Song, Xuebo Liu, Josep Rubert, Mei Li*, Xiang Duan

*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

27 Citations (Scopus)

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