“Effect of Partially Replacing Egg Yolks with Ultrasonically Extracted Sesame Lecithin on the Physicochemical and Sensory Properties of Low-Cholesterol Mayonnaise”, EJAS, vol. 18, no. 3, Sep. 2026, Accessed: Oct. 29, 2026. [Online]. Available: https://ejs-agri.com/index.php/EJAS/article/view/273