张敬铖, 何玮, 梁莉, & 张玉玉. (2024). 基于分子模拟的鸡肉增鲜肽增鲜机制. 食品科学, 45(24), 1-8. https://doi.org/10.7506/spkx1002-6630-20231222-193
Chicago Style (17th ed.) Citation张敬铖, 何玮, 梁莉, and 张玉玉. "基于分子模拟的鸡肉增鲜肽增鲜机制." 食品科学 45, no. 24 (2024): 1-8. https://doi.org/10.7506/spkx1002-6630-20231222-193.
MLA (9th ed.) Citation张敬铖, et al. "基于分子模拟的鸡肉增鲜肽增鲜机制." 食品科学, vol. 45, no. 24, 2024, pp. 1-8, https://doi.org/10.7506/spkx1002-6630-20231222-193.
Warning: These citations may not always be 100% accurate.