Yang, J.; Erasmus, S.W.; Sun, Q.; Guo, B.; van Ruth, S.M.
Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios. Foods 2024, 13, 959.
https://doi.org/10.3390/foods13060959
AMA Style
Yang J, Erasmus SW, Sun Q, Guo B, van Ruth SM.
Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios. Foods. 2024; 13(6):959.
https://doi.org/10.3390/foods13060959
Chicago/Turabian Style
Yang, Jingjie, Sara Wilhelmina Erasmus, Qianqian Sun, Boli Guo, and Saskia Marieke van Ruth.
2024. "Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios" Foods 13, no. 6: 959.
https://doi.org/10.3390/foods13060959
APA Style
Yang, J., Erasmus, S. W., Sun, Q., Guo, B., & van Ruth, S. M.
(2024). Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios. Foods, 13(6), 959.
https://doi.org/10.3390/foods13060959