钟冬利, 张雪, 朱佳祺, 束超, 苏丽, & 张军翔. (2024). 不同时期接种乳酸菌对'赤霞珠'干红葡萄酒理化及感官品质的影响. 中国酿造, 43(10), 88-96. https://doi.org/10.11882/j.issn.0254-5071.2024.10.013
Chicago Style (17th ed.) Citation钟冬利, 张雪, 朱佳祺, 束超, 苏丽, and 张军翔. "不同时期接种乳酸菌对'赤霞珠'干红葡萄酒理化及感官品质的影响." 中国酿造 43, no. 10 (2024): 88-96. https://doi.org/10.11882/j.issn.0254-5071.2024.10.013.
MLA (9th ed.) Citation钟冬利, et al. "不同时期接种乳酸菌对'赤霞珠'干红葡萄酒理化及感官品质的影响." 中国酿造, vol. 43, no. 10, 2024, pp. 88-96, https://doi.org/10.11882/j.issn.0254-5071.2024.10.013.
Warning: These citations may not always be 100% accurate.