吴玉珍, 王洁琼, 余海涛, 余晓玉, & 郁志芳. (2023). 基于HS-SPME-GC-MS和OAV分析不同干燥方式菊花脑的挥发性物质差异. 食品科学, 44(8), 228-237. https://doi.org/10.7506/spkx1002-6630-20220328-350
Chicago Style (17th ed.) Citation吴玉珍, 王洁琼, 余海涛, 余晓玉, and 郁志芳. "基于HS-SPME-GC-MS和OAV分析不同干燥方式菊花脑的挥发性物质差异." 食品科学 44, no. 8 (2023): 228-237. https://doi.org/10.7506/spkx1002-6630-20220328-350.
MLA (9th ed.) Citation吴玉珍, et al. "基于HS-SPME-GC-MS和OAV分析不同干燥方式菊花脑的挥发性物质差异." 食品科学, vol. 44, no. 8, 2023, pp. 228-237, https://doi.org/10.7506/spkx1002-6630-20220328-350.
Warning: These citations may not always be 100% accurate.