Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise

作者：Xuejing Gao, Tingting Tang, Junhua Li, Cuihua Chang, Luping Gu, Yujie Su, Yanjun Yang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143612 · 被引用次数：7 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Sensory Analysis and Statistical Methods