张伊涵, 马华威, 罗永康, 谭雨青, & 洪惠. (2024). 超声联合乙酸酥化草鱼骨的工艺及酥骨机制. 水产学报, 48(7), 142-154. https://doi.org/10.11964/jfc.20240414448
Chicago Style (17th ed.) Citation张伊涵, 马华威, 罗永康, 谭雨青, and 洪惠. "超声联合乙酸酥化草鱼骨的工艺及酥骨机制." 水产学报 48, no. 7 (2024): 142-154. https://doi.org/10.11964/jfc.20240414448.
MLA (9th ed.) Citation张伊涵, et al. "超声联合乙酸酥化草鱼骨的工艺及酥骨机制." 水产学报, vol. 48, no. 7, 2024, pp. 142-154, https://doi.org/10.11964/jfc.20240414448.
Warning: These citations may not always be 100% accurate.