Shaanxi Engineering Research Centre Of Dairy Products Quality 1

1. Recent advances in the application of subcritical water to plant and fungi polysaccharides preparation: A review
2. Saccharide mapping as an extraordinary method on characterization and identification of plant and fungi polysaccharides: A review
3. Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria
4. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk
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