Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples.

MLA

Nakashima, Yoshito, and Daisuke Hashimoto. “Proton Transverse Relaxation Times Depending on the Unsaturated Fatty Acids: A Magnetic Resonance Relaxometric Study on Beef Fat Samples.” International Journal of Food Properties, vol. 26, no. 1, Jan. 2023, pp. 2201–11. EBSCOhost, https://doi.org/10.1080/10942912.2023.2244691.

APA

Nakashima, Y., & Hashimoto, D. (2023). Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples. International Journal of Food Properties, 26(1), 2201–2211. https://doi.org/10.1080/10942912.2023.2244691

Chicago

Nakashima, Yoshito, and Daisuke Hashimoto. 2023. “Proton Transverse Relaxation Times Depending on the Unsaturated Fatty Acids: A Magnetic Resonance Relaxometric Study on Beef Fat Samples.” International Journal of Food Properties 26 (1): 2201–11. doi:10.1080/10942912.2023.2244691.