Chang, C.-K.; Adi, P.; Mulyani, R.; Lin, C.-F.; Listyaningrum, R.S.; Santoso, S.P.; Gavahian, M.; Hsieh, C.-W.
Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods 2025, 14, 166.
https://doi.org/10.3390/foods14020166
AMA Style
Chang C-K, Adi P, Mulyani R, Lin C-F, Listyaningrum RS, Santoso SP, Gavahian M, Hsieh C-W.
Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods. 2025; 14(2):166.
https://doi.org/10.3390/foods14020166
Chicago/Turabian Style
Chang, Chao-Kai, Prakoso Adi, Rizka Mulyani, Chun-Fu Lin, Ratna Sari Listyaningrum, Shella Permatasari Santoso, Mohsen Gavahian, and Chang-Wei Hsieh.
2025. "Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms" Foods 14, no. 2: 166.
https://doi.org/10.3390/foods14020166
APA Style
Chang, C.-K., Adi, P., Mulyani, R., Lin, C.-F., Listyaningrum, R. S., Santoso, S. P., Gavahian, M., & Hsieh, C.-W.
(2025). Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods, 14(2), 166.
https://doi.org/10.3390/foods14020166
