Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy

<div>Typical AFM height images of collagen fibrils. (a) Control group, (b) partial amplification of white dotted line in (a), and (c) section analysis profile of collagen fibrils along the white line.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy 

Figure 1 | Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy 