Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup
Huaisheng Zheng, Chaobin Huang, Shuhong Liu, Xing-Hua Chen, Xiaoyu Wang, Ping Hu
Topics & Concepts
MyofibrilFood scienceChemistryLipid oxidationUltrasoundBiochemistryMedicineAntioxidantRadiologyMeat and Animal Product QualityBiochemical effects in animalsFood Industry and Aquatic Biology