Matsumoto, R., Funamizu, T., Kanno, K., Fujimoto, N., Hayashi, K., Ijichi, C., . . . Nakamura, H. (2024). Continuous saltiness enhancement in NaCl solutions and its potential impact on food products via anodal transcutaneous electrical stimulation. Applied Food Research, 4(2), . https://doi.org/10.1016/j.afres.2024.100584
Chicago-referens (17:e uppl.)Matsumoto, Ryo, Takumi Funamizu, Kyoko Kanno, Norihiro Fujimoto, Kazuhiro Hayashi, Chiori Ijichi, Junichi Rekimoto, och Hiromi Nakamura. "Continuous Saltiness Enhancement in NaCl Solutions and Its Potential Impact on Food Products via Anodal Transcutaneous Electrical Stimulation." Applied Food Research 4, no. 2 (2024). https://doi.org/10.1016/j.afres.2024.100584.
MLA-referens (9:e uppl.)Matsumoto, Ryo, et al. "Continuous Saltiness Enhancement in NaCl Solutions and Its Potential Impact on Food Products via Anodal Transcutaneous Electrical Stimulation." Applied Food Research, vol. 4, no. 2, 2024, https://doi.org/10.1016/j.afres.2024.100584.
