WANG S, NIU T, DU S, LE Q, FAN X, CHEN C, ZHANG J, WANG P, SONG Y, CHEN H, XIAO R und ZHANG W, 2026. Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color. Comprehensive reviews in food science and food safety. 1 Januar 2026. Vol. 25, no. 1, p. e70387-e70387. DOI 10.1111/1541-4337.70387.
Elsevier - Harvard (with titles)Wang S, Niu T, Du S, Le Q, Fan X, Chen C, Zhang J, Wang P, Song Y, Chen H, Xiao R, Zhang W, 2026. Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color. Comprehensive reviews in food science and food safety 25, e70387-e70387. https://doi.org/10.1111/1541-4337.70387
American Psychological Association 7th editionWang S, Niu T, Du S, Le Q, Fan X, Chen C, Zhang J, Wang P, Song Y, Chen H, Xiao R, & Zhang W. (2026). Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color. Comprehensive Reviews in Food Science and Food Safety, 25(1), e70387-e70387. https://doi.org/10.1111/1541-4337.70387
Springer - Basic (author-date)Wang S, Niu T, Du S, Le Q, Fan X, Chen C, Zhang J, Wang P, Song Y, Chen H, Xiao R, Zhang W (2026) Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color.. Comprehensive reviews in food science and food safety 25:e70387-e70387. https://doi.org/10.1111/1541-4337.70387
Juristische Zitierweise (Stüber) (Deutsch)Wang S/ Niu T/ Du S/ Le Q/ Fan X/ Chen C/ Zhang J/ Wang P/ Song Y/ Chen H/ Xiao R/ Zhang W, Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color., Comprehensive reviews in food science and food safety 2026, e70387-e70387.