Wang, W.; Hu, C.; Sun, H.; Zhao, J.; Xu, C.; Ma, Y.; Ma, J.; Jiang, L.; Hou, J.
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods 2022, 11, 2201.
https://doi.org/10.3390/foods11152201
AMA Style
Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J.
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods. 2022; 11(15):2201.
https://doi.org/10.3390/foods11152201
Chicago/Turabian Style
Wang, Wan, Chuanbing Hu, Hong Sun, Jiale Zhao, Cong Xu, Yue Ma, Jiage Ma, Lianzhou Jiang, and Juncai Hou.
2022. "Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures" Foods 11, no. 15: 2201.
https://doi.org/10.3390/foods11152201
APA Style
Wang, W., Hu, C., Sun, H., Zhao, J., Xu, C., Ma, Y., Ma, J., Jiang, L., & Hou, J.
(2022). Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods, 11(15), 2201.
https://doi.org/10.3390/foods11152201
