A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging.
- DOI
- 10.1016/j.meatsci.2026.110226
- Published
- 2026 Sep 15
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110226,
title = {A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging.},
author = {Zhang H and Guo Y and Ren X and Shi Y and Jia D and Guo L and Zhu J},
year = {2026},
journal = {Meat science},
doi = {10.1016/j.meatsci.2026.110226},
url = {https://doi.org/10.1016/j.meatsci.2026.110226}
}RIS
TY - JOUR TI - A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging. AU - Zhang H AU - Guo Y AU - Ren X AU - Shi Y AU - Jia D AU - Guo L AU - Zhu J PY - 2026 JO - Meat science DO - 10.1016/j.meatsci.2026.110226 UR - https://doi.org/10.1016/j.meatsci.2026.110226 ER -
APA
H, Z., Y, G., X, R., Y, S., D, J., L, G., & J, Z. (2026). A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging.. Meat science. https://doi.org/10.1016/j.meatsci.2026.110226
Source records
- pubmed · retrieved 2026-09-26T01:37:37.993Z