Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing
- DOI
- 10.1016/j.ultsonch.2026.107919
- Published
- 2026-07
- Container
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ultsonch.2026.107919,
title = {Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing},
author = {Lei Jin and Jian Zhang and Ruyu Zhang and Lujuan Xing and Min Li and Xianqi Yao and Wangang Zhang},
year = {2026},
journal = {Ultrasonics Sonochemistry},
doi = {10.1016/j.ultsonch.2026.107919},
url = {https://doi.org/10.1016/j.ultsonch.2026.107919}
}RIS
TY - JOUR TI - Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing AU - Lei Jin AU - Jian Zhang AU - Ruyu Zhang AU - Lujuan Xing AU - Min Li AU - Xianqi Yao AU - Wangang Zhang PY - 2026 JO - Ultrasonics Sonochemistry DO - 10.1016/j.ultsonch.2026.107919 UR - https://doi.org/10.1016/j.ultsonch.2026.107919 ER -
APA
Jin, L., Zhang, J., Zhang, R., Xing, L., Li, M., Yao, X., & Zhang, W. (2026). Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2026.107919
Source records
- crossref · retrieved 2026-09-26T00:00:00.136Z