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
Topics & Concepts
Food scienceLactic acidYolkFermentationChemistryBiologyBacteriaGeneticsProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications