Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
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Lianzhou Jiang | Juncai Hou | Yue Ma | Jiale Zhao | Zhanmei Jiang | Hong Sun | Wan Wang | Cong Xu | Jiage Ma | Chuanbing Hu