Jiahao Bie

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

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Scholarly Papers (1)

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Investigation on the Physicochemical Properties and Flavor Characteristics of Egg Yolk Fermented by Different Lactic Acid Bacteria

Number of pages: 39 Posted: 25 Nov 2024
Jiahao Bie, Ying Wang, Zaisheng Peng, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang and Wendi Teng
Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
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Abstract:

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Egg yolk, Lactic acid bacteria, Physicochemical properties, Flavor, Mayonnaise