Concepedia
1
Publications
19
Citations
H-Index
2024
Active since
Affiliations
Nanchang University(Current)
Mengyao Wang is an author at Nanchang University specializing in food technology, food chemistry, and food processing.
Top concepts
HealthFood QualityFood ChemistryFood ProcessingFood Technology
Publications per year
2024–2024
Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties
Wenjie Ma, Jialuo Shan, Mengyao Wang et al. · Food Chemistry · 2024 · 19 citations
Food Chemistry, Flavor Properties, Food Analysis +5
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