Correction: Chang et al. Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods 2025, 14, 166.
- DOI
- 10.3390/foods15152699
- Published
- 2026 Jul 31
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15152699,
title = {Correction: Chang et al. Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods 2025, 14, 166.},
author = {Chang CK and Adi P and Mulyani R and Lin CF and Listyaningrum RS and Santoso SP and Gavahian M and Hsieh CW},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15152699},
url = {https://doi.org/10.3390/foods15152699}
}RIS
TY - JOUR TI - Correction: Chang et al. Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods 2025, 14, 166. AU - Chang CK AU - Adi P AU - Mulyani R AU - Lin CF AU - Listyaningrum RS AU - Santoso SP AU - Gavahian M AU - Hsieh CW PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15152699 UR - https://doi.org/10.3390/foods15152699 ER -
APA
CK, C., P, A., R, M., CF, L., RS, L., SP, S., M, G., & CW, H. (2026). Correction: Chang et al. Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods 2025, 14, 166.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152699
Source records
- pubmed · retrieved 2026-09-27T13:21:46.345Z