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

Figure 6

Typical AFM height images of collagen fibers heated in a water bath at (a–c) 50°C, (d–f) 60°C, and (g–i) 70°C for 10, 20, and 30 min, respectively.

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