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Published in Journal of dairy science (01.09.2020)
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Year of Publication 19.10.2018
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Year of Publication 19.10.2018
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Preparation method of high-activity fruit enzyme powder
WANG LINLIN, XU XIAOLIN, XIE TONG, CHEN CHEN, TIAN HUAIXIANG, YU BENJIE, YU HAIYAN
Year of Publication 29.06.2018
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Year of Publication 29.06.2018
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A model establishment method for color sensory quality control in a fermented milk production process
SUN XUEFENG, ZHOU WENYA, ZHOU XINGXIN, TIAN HUAIXIANG, CHEN CHEN, YU BENJIE, YU HAIYAN, YANG XUANHUANG, HE XIAOWEI
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Year of Publication 03.05.2019
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Tomato enzyme beverage and preparation method thereof
LU YANQING, CHEN CHEN, TIAN HUAIXIANG, YU BENJIE, LIU YANG, YU HAIYAN, LU ZHUOYAN, YANG XUANHUANG
Year of Publication 11.12.2018
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Year of Publication 11.12.2018
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Special stabilizing agent for drinking yoghurt and application thereof
WANG LINLIN, LU YANQING, CHEN CHEN, TIAN HUAIXIANG, YU BENJIE, LIU HAN, LIU YANG, YU HAIYAN
Year of Publication 09.11.2018
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Year of Publication 09.11.2018
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SUN XUEFENG, ZHOU WENYA, HUANG KE, TIAN HUAIXIANG, CHEN CHEN, YU BENJIE, XIE JINGRU, YU HAIYAN, YANG XUANHUANG, HE XIAOWEI, CHEN XIAOYAN
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Year of Publication 23.04.2019
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Fermented milk aroma sensory quality control model establishment method
LIU YUAN, HE YUJIE, SUN XUEFENG, ZHOU WENYA, TIAN HUAIXIANG, CHEN CHEN, YU BENJIE, YU HAIYAN, YANG XUANHUANG, XIAO LIZHONG, HE XIAOWEI
Year of Publication 12.04.2019
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Year of Publication 12.04.2019
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Lactobacillus plantarum and application thereof in fruit enzyme product
WANG LINLIN, LU YANQING, CHEN CHEN, TIAN HUAIXIANG, YU BENJIE, LIU HAN, SHI YUHUA, YU HAIYAN
Year of Publication 16.01.2018
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Year of Publication 16.01.2018
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