1. 基于海藻酸钠与鸡蛋黄静电聚集作用的低脂蛋黄酱制备.
- Author
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郭 绰, 郭玉蓉, 李安琪, 李晓飞, 李培源, and 杨 曦
- Subjects
EGG yolk ,MAYONNAISE ,FOOD production ,FOOD consumption ,THERMAL stability ,VINEGAR ,FAT content of food - Abstract
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- Published
- 2020
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