吴军, 施兆娟, 袁传勋, 王兴婷, & 金日生. (2024). N-乙酰化程度对壳聚糖稳定Pickering乳液乳化性能的影响. 食品科学, 45(24), 36-44. https://doi.org/10.7506/spkx1002-6630-20240519-129
Chicago Style (17th ed.) Citation吴军, 施兆娟, 袁传勋, 王兴婷, and 金日生. "N-乙酰化程度对壳聚糖稳定Pickering乳液乳化性能的影响." 食品科学 45, no. 24 (2024): 36-44. https://doi.org/10.7506/spkx1002-6630-20240519-129.
MLA (9th ed.) Citation吴军, et al. "N-乙酰化程度对壳聚糖稳定Pickering乳液乳化性能的影响." 食品科学, vol. 45, no. 24, 2024, pp. 36-44, https://doi.org/10.7506/spkx1002-6630-20240519-129.
Warning: These citations may not always be 100% accurate.