郭正畅, 刘智禹, 方旭波, 陈小娥, 周小敏, 李真, . . . 杨会成. (2023). 超声辅助处理对发酵鲐鱼酶解液风味品质的影响. 食品科学, 44(19), 91-98. https://doi.org/10.7506/spkx1002-6630-20221028-296
Chicago Style (17th ed.) Citation郭正畅, et al. "超声辅助处理对发酵鲐鱼酶解液风味品质的影响." 食品科学 44, no. 19 (2023): 91-98. https://doi.org/10.7506/spkx1002-6630-20221028-296.
MLA (9th ed.) Citation郭正畅, et al. "超声辅助处理对发酵鲐鱼酶解液风味品质的影响." 食品科学, vol. 44, no. 19, 2023, pp. 91-98, https://doi.org/10.7506/spkx1002-6630-20221028-296.
Warning: These citations may not always be 100% accurate.