APA (7th ed.) Citation

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 Style (17th ed.) Citation

Matsumoto, Ryo, Takumi Funamizu, Kyoko Kanno, Norihiro Fujimoto, Kazuhiro Hayashi, Chiori Ijichi, Junichi Rekimoto, and 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 (9th ed.) Citation

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.