Effect of resveratrol on structure and gel properties of beef myofibrillar protein

LI Xinyi, YANG Xiaoyin, LIU Yunge, ZHANG Yimin, NIU Lebao, ZUO Huixin , ZHU Lixian

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 201-209.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 201-209. DOI: 10.13995/j.cnki.11-1802/ts.044925

Effect of resveratrol on structure and gel properties of beef myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(16): 201-209 https://doi.org/10.13995/j.cnki.11-1802/ts.044925

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