학술논문 – 부산대학교 도서관

학술논문

replay검색결과 돌아가기

search검색화면

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

Document Type

Article

Author

Jia, J.; Song, Q.; Liu, X.; Li, M.; Duan, X.; Tian, L.; Rubert, J.

Source

In: Food Chemistry. (Food Chemistry, 30 July 2023, 415)

Subject

Language

English

ISSN

18737072
03088146

Online Access

Full Text (ScienceDirect 종량제) Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

이메일