Mechanism of Malondialdehyde-Induced Deterioration in Water-Holding Capacity of Bovine Myofibrillar Proteins: Insights from Structural Modifications and Molecular Docking
- DOI
- 10.3390/foods15173022
- Published
- 2026-08-27
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173022,
title = {Mechanism of Malondialdehyde-Induced Deterioration in Water-Holding Capacity of Bovine Myofibrillar Proteins: Insights from Structural Modifications and Molecular Docking},
author = {He Li and Zhenyu Fang and Qin Wu and Dunhua Liu and Jun Liu and Ningxia Bu},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15173022},
url = {https://doi.org/10.3390/foods15173022}
}RIS
TY - JOUR TI - Mechanism of Malondialdehyde-Induced Deterioration in Water-Holding Capacity of Bovine Myofibrillar Proteins: Insights from Structural Modifications and Molecular Docking AU - He Li AU - Zhenyu Fang AU - Qin Wu AU - Dunhua Liu AU - Jun Liu AU - Ningxia Bu PY - 2026 JO - Foods DO - 10.3390/foods15173022 UR - https://doi.org/10.3390/foods15173022 ER -
APA
Li, H., Fang, Z., Wu, Q., Liu, D., Liu, J., & Bu, N. (2026). Mechanism of Malondialdehyde-Induced Deterioration in Water-Holding Capacity of Bovine Myofibrillar Proteins: Insights from Structural Modifications and Molecular Docking. Foods. https://doi.org/10.3390/foods15173022
Source records
- crossref · retrieved 2026-09-26T19:19:21.604Z