Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles-Reference-Cited by-同舟云学术

Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles

Published:2022-06 Issue: Volume:163 Page:113517
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hakimian Faezeh,Emamifar Aryou,Karami Mostafa

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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4. Application of Isfarzeh seed (Plantago ovate L.) mucilage as a fat mimetic in mayonnaise;Amiri Aghdaei;Journal of Food Science & Technology,2014

5. Acid value (Te 2a-64),2017

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