王双慧, 马世源, 李子健, 宋川, 代汉聪, 邵燕, . . . 罗惠波. (2024). 酿酒酵母对浓香型白酒发酵过程中微生物群落演替的影响机制. 食品科学, 45(7), 103-110. https://doi.org/10.7506/spkx1002-6630-20230803-024
Chicago Style (17th ed.) Citation王双慧, 马世源, 李子健, 宋川, 代汉聪, 邵燕, 黄丹, and 罗惠波. "酿酒酵母对浓香型白酒发酵过程中微生物群落演替的影响机制." 食品科学 45, no. 7 (2024): 103-110. https://doi.org/10.7506/spkx1002-6630-20230803-024.
MLA (9th ed.) Citation王双慧, et al. "酿酒酵母对浓香型白酒发酵过程中微生物群落演替的影响机制." 食品科学, vol. 45, no. 7, 2024, pp. 103-110, https://doi.org/10.7506/spkx1002-6630-20230803-024.
Warning: These citations may not always be 100% accurate.