Cite
Artificial intelligence predictability of moisture, fats and fatty acids composition of fish using low frequency Nuclear Magnetic Resonance (LF-NMR) relaxation.
MLA
Al-Habsi, Nasser, et al. “Artificial Intelligence Predictability of Moisture, Fats and Fatty Acids Composition of Fish Using Low Frequency Nuclear Magnetic Resonance (LF-NMR) Relaxation.” Journal of Food Science & Technology, vol. 61, no. 11, Nov. 2024, pp. 2071–81. EBSCOhost, https://doi.org/10.1007/s13197-024-05977-3.
APA
Al-Habsi, N., Al-Julandani, R., Al-Hadhrami, A., Al-Ruqaishi, H., Al-Sabahi, J., Al-Attabi, Z., & Rahman, M. S. (2024). Artificial intelligence predictability of moisture, fats and fatty acids composition of fish using low frequency Nuclear Magnetic Resonance (LF-NMR) relaxation. Journal of Food Science & Technology, 61(11), 2071–2081. https://doi.org/10.1007/s13197-024-05977-3
Chicago
Al-Habsi, Nasser, Ruqaya Al-Julandani, Afrah Al-Hadhrami, Houda Al-Ruqaishi, Jamal Al-Sabahi, Zaher Al-Attabi, and Mohammad Shafiur Rahman. 2024. “Artificial Intelligence Predictability of Moisture, Fats and Fatty Acids Composition of Fish Using Low Frequency Nuclear Magnetic Resonance (LF-NMR) Relaxation.” Journal of Food Science & Technology 61 (11): 2071–81. doi:10.1007/s13197-024-05977-3.