How, M.S.; Hamid, N.; Liu, Y.; Kantono, K.; Oey, I.; Wang, M.
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams. Foods 2023, 12, 1162.
https://doi.org/10.3390/foods12061162
AMA Style
How MS, Hamid N, Liu Y, Kantono K, Oey I, Wang M.
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams. Foods. 2023; 12(6):1162.
https://doi.org/10.3390/foods12061162
Chicago/Turabian Style
How, Muhammad Syahmeer, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey, and Mingfei Wang.
2023. "Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams" Foods 12, no. 6: 1162.
https://doi.org/10.3390/foods12061162
APA Style
How, M. S., Hamid, N., Liu, Y., Kantono, K., Oey, I., & Wang, M.
(2023). Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams. Foods, 12(6), 1162.
https://doi.org/10.3390/foods12061162