Su-qin Chen

Effects of Chemical Components on the Amount of Green Tea Cream

Yongquan Xu, Jun-Feng Yin, Su-qin Chen, 2011 .

Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae

Yongquan Xu, Jun-Feng Yin, Su-qin Chen, 2013, Journal of Food Science and Technology.

Analysis of cream formation in green tea concentrates with different solid concentrations

Yongquan Xu, Jun-Feng Yin, Ping Tang, 2012, Journal of Food Science and Technology.

Application of Plackett-Burman Design in Screening of Carbohydrate, Prebiotics/Alcohols and Protein/Amino Acid for Cryoprotectants of Streptococcus thermophilus

S. Hui, Su-qin Chen, supHongli Chen, 2015 .

Effect of Temperature and Inoculum Size on Fermentation of Goat Yogurt Containing Lactobacillus acidophilus and Bifidobactrium bifidum

Su-qin Chen, Hong Li, supNi Lei, 2016 .