段舒舒, 郑明静, 洪涛, 朱艳冰, 倪辉, & 姜泽东. (2024). 红毛藻多糖抑制大肠杆菌黏附Caco-2细胞的机制. 食品科学, 45(17), 9-16. https://doi.org/10.7506/spkx1002-6630-20230719-204
Chicago Style (17th ed.) Citation段舒舒, 郑明静, 洪涛, 朱艳冰, 倪辉, and 姜泽东. "红毛藻多糖抑制大肠杆菌黏附Caco-2细胞的机制." 食品科学 45, no. 17 (2024): 9-16. https://doi.org/10.7506/spkx1002-6630-20230719-204.
MLA (9th ed.) Citation段舒舒, et al. "红毛藻多糖抑制大肠杆菌黏附Caco-2细胞的机制." 食品科学, vol. 45, no. 17, 2024, pp. 9-16, https://doi.org/10.7506/spkx1002-6630-20230719-204.
Warning: These citations may not always be 100% accurate.