Effects of Seasonings on the Stable Isotope Analysis of Protein Fractions in Cooked Beef: A Preliminary Study for Geographical Origin Purposes
- DOI
- 10.3390/foods15010012
- Published
- 2025-12-19
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15010012,
title = {Effects of Seasonings on the Stable Isotope Analysis of Protein Fractions in Cooked Beef: A Preliminary Study for Geographical Origin Purposes},
author = {Yaeko Suzuki and Rie Satoh and Ayano Watanabe and Mifumi Morita and Yasuharu Takashima},
year = {2025},
journal = {Foods},
doi = {10.3390/foods15010012},
url = {https://doi.org/10.3390/foods15010012}
}RIS
TY - JOUR TI - Effects of Seasonings on the Stable Isotope Analysis of Protein Fractions in Cooked Beef: A Preliminary Study for Geographical Origin Purposes AU - Yaeko Suzuki AU - Rie Satoh AU - Ayano Watanabe AU - Mifumi Morita AU - Yasuharu Takashima PY - 2025 JO - Foods DO - 10.3390/foods15010012 UR - https://doi.org/10.3390/foods15010012 ER -
APA
Suzuki, Y., Satoh, R., Watanabe, A., Morita, M., & Takashima, Y. (2025). Effects of Seasonings on the Stable Isotope Analysis of Protein Fractions in Cooked Beef: A Preliminary Study for Geographical Origin Purposes. Foods. https://doi.org/10.3390/foods15010012
Source records
- crossref · retrieved 2026-09-26T22:12:09.642Z