F. J. Wang

Работ: 1

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

1. Mechanistic insights into degradation of yam waxiness for freeze-thaw: The interference of ice crystals on dynamic behavior of starch chains

   Ye Li, Zhenjiang Zhou, Weisu Huang +5

   СтатьяFood composition and propertiesFood Research International2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.000169