F. J. Wang

1 та иш

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

   МақолаFood composition and propertiesFood Research International20260 иқтибос

   ABIABI:AkademIndex/openalex/2026.article.000169