王清政, 徐燕如, 刘敏, 谷贵章, 徐大伦, & 张进杰. (2023). 葱、姜和紫苏的添加对预制细点圆趾蟹挥发性化合物和ATP及关联产物变化的影响. 食品科学, 44(18), 268-276. https://doi.org/10.7506/spkx1002-6630-20221031-311
Chicago Style (17th ed.) Citation王清政, 徐燕如, 刘敏, 谷贵章, 徐大伦, and 张进杰. "葱、姜和紫苏的添加对预制细点圆趾蟹挥发性化合物和ATP及关联产物变化的影响." 食品科学 44, no. 18 (2023): 268-276. https://doi.org/10.7506/spkx1002-6630-20221031-311.
MLA (9th ed.) Citation王清政, et al. "葱、姜和紫苏的添加对预制细点圆趾蟹挥发性化合物和ATP及关联产物变化的影响." 食品科学, vol. 44, no. 18, 2023, pp. 268-276, https://doi.org/10.7506/spkx1002-6630-20221031-311.
Warning: These citations may not always be 100% accurate.