In this paper we introduce three aspects of the stability of mayonnaise: the breakdown of the emulsion, oxidation of the lipid and the stability of main flavour components.
文章从蛋黄酱乳化液的稳定性、脂类的氧化以及主要风味成分的稳定性三个方面详细介绍了蛋黄酱的稳定性。
In this paper we introduce three aspects of the stability of mayonnaise: the breakdown of the emulsion, oxidation of the lipid and the stability of main flavour components.
文章从蛋黄酱乳化液的稳定性、脂类的氧化以及主要风味成分的稳定性三个方面详细介绍了蛋黄酱的稳定性。
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