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Chang C-K, Adi P, Mulyani R, Lin C-F, Listyaningrum RS, Santoso SP, Gavahian M, Hsieh C-W. Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods. 2025; 14(2):166. https://doi.org/10.3390/foods14020166

Chang, Chao-Kai, Prakoso Adi, Rizka Mulyani, Chun-Fu Lin, Ratna Sari Listyaningrum, Shella Permatasari Santoso, Mohsen Gavahian, and Chang-Wei Hsieh. 2025. "Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms" Foods 14, no. 2: 166. https://doi.org/10.3390/foods14020166

Chang, C.-K., Adi, P., Mulyani, R., Lin, C.-F., Listyaningrum, R. S., Santoso, S. P., Gavahian, M., & Hsieh, C.-W. (2025). Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms. Foods, 14(2), 166. https://doi.org/10.3390/foods14020166