姜琳, 单春会, 赵馨馨, 文静, 李诗, & 唐凤仙. (2024). 乳酸菌发酵番茄汁工艺优化及挥发性风味物质分析. 中国酿造, 43(9), 221-227. https://doi.org/10.11882/j.issn.0254-5071.2024.09.035
Chicago Style (17th ed.) Citation姜琳, 单春会, 赵馨馨, 文静, 李诗, and 唐凤仙. "乳酸菌发酵番茄汁工艺优化及挥发性风味物质分析." 中国酿造 43, no. 9 (2024): 221-227. https://doi.org/10.11882/j.issn.0254-5071.2024.09.035.
MLA (9th ed.) Citation姜琳, et al. "乳酸菌发酵番茄汁工艺优化及挥发性风味物质分析." 中国酿造, vol. 43, no. 9, 2024, pp. 221-227, https://doi.org/10.11882/j.issn.0254-5071.2024.09.035.
Warning: These citations may not always be 100% accurate.