Peer-reviewedCC BYFoods (Basel, Switzerland)22 Sep 2026

Molecular Insights into the Mechanism of Caffeic Acid in Meat Color Improvement via Multispectral Spectroscopy and Molecular Dynamics Simulation

Jianzeng Xin¹
Yiming Wang²
Xiangku Ye¹
Sheng Liu³

¹School of Life Science, Yantai University, Yantai 264006, China; (J.X.); (X.Y.)
²School of Food and Bioengineering, Weifang Vocational College of Food Science and Technology, Weifang 262100, China;
³School of Pharmacy, Yantai University, Yantai 264005, China

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Cite

BibTeX

@article{xin2026molecular,
  title = {{Molecular Insights into the Mechanism of Caffeic Acid in Meat Color Improvement via Multispectral Spectroscopy and Molecular Dynamics Simulation}},
  author = {Jianzeng Xin and Yiming Wang and Xiangku Ye and Sheng Liu},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13663941},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - Molecular Insights into the Mechanism of Caffeic Acid in Meat Color Improvement via Multispectral Spectroscopy and Molecular Dynamics Simulation
AU  - Jianzeng Xin
AU  - Yiming Wang
AU  - Xiangku Ye
AU  - Sheng Liu
PY  - 2026
DA  - 2026/09/22
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13663941
SN  - 2304-8158
ER  -

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