薛鹏宇, 殷菲胧, 刘云芬, 刘纯友, 廖玲燕, & 帅良. (2023). 茉莉酸甲酯处理对采后龙眼果皮褐变的影响. 食品科学, 44(5), 169-178. https://doi.org/10.7506/spkx1002-6630-20220513-172
Chicago Style (17th ed.) Citation薛鹏宇, 殷菲胧, 刘云芬, 刘纯友, 廖玲燕, and 帅良. "茉莉酸甲酯处理对采后龙眼果皮褐变的影响." 食品科学 44, no. 5 (2023): 169-178. https://doi.org/10.7506/spkx1002-6630-20220513-172.
MLA (9th ed.) Citation薛鹏宇, et al. "茉莉酸甲酯处理对采后龙眼果皮褐变的影响." 食品科学, vol. 44, no. 5, 2023, pp. 169-178, https://doi.org/10.7506/spkx1002-6630-20220513-172.
Warning: These citations may not always be 100% accurate.