Bai, R.; Xie, A.; Wu, H.; Zhang, K.; Dong, S.; Liu, Y.
Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating. Foods 2025, 14, 1081.
https://doi.org/10.3390/foods14071081
AMA Style
Bai R, Xie A, Wu H, Zhang K, Dong S, Liu Y.
Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating. Foods. 2025; 14(7):1081.
https://doi.org/10.3390/foods14071081
Chicago/Turabian Style
Bai, Ruhong, Anguo Xie, Han Wu, Kun Zhang, Shubei Dong, and Yunhong Liu.
2025. "Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating" Foods 14, no. 7: 1081.
https://doi.org/10.3390/foods14071081
APA Style
Bai, R., Xie, A., Wu, H., Zhang, K., Dong, S., & Liu, Y.
(2025). Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating. Foods, 14(7), 1081.
https://doi.org/10.3390/foods14071081