Suzuki, Y.; Satoh, R.; Watanabe, A.; Morita, M.; Takashima, Y.
Effects of Seasonings on the Stable Isotope Analysis of Protein Fractions in Cooked Beef: A Preliminary Study for Geographical Origin Purposes. Foods 2026, 15, 12.
https://doi.org/10.3390/foods15010012
AMA Style
Suzuki Y, Satoh R, Watanabe A, Morita M, Takashima Y.
Effects of Seasonings on the Stable Isotope Analysis of Protein Fractions in Cooked Beef: A Preliminary Study for Geographical Origin Purposes. Foods. 2026; 15(1):12.
https://doi.org/10.3390/foods15010012
Chicago/Turabian Style
Suzuki, Yaeko, Rie Satoh, Ayano Watanabe, Mifumi Morita, and Yasuharu Takashima.
2026. "Effects of Seasonings on the Stable Isotope Analysis of Protein Fractions in Cooked Beef: A Preliminary Study for Geographical Origin Purposes" Foods 15, no. 1: 12.
https://doi.org/10.3390/foods15010012
APA Style
Suzuki, Y., Satoh, R., Watanabe, A., Morita, M., & Takashima, Y.
(2026). Effects of Seasonings on the Stable Isotope Analysis of Protein Fractions in Cooked Beef: A Preliminary Study for Geographical Origin Purposes. Foods, 15(1), 12.
https://doi.org/10.3390/foods15010012