Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures.

Foods · 2022 · PMC9332731 · PMID 35892786

Europe PMC DOI

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a decreasing trendno p-value reported

The L* , a* and b* values of all mayonnaise samples showed a decreasing trend during storage, and the higher the storage temperature, the faster the decreasing rate.

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