林珩迅, 何兴兴, 张成云, & 关文强. (2022). 冰温贮藏对猪肉宰后品质及糖酵解途径相关酶活性的影响. 食品科学, 43(3), 187-193. https://doi.org/10.7506/spkx1002-6630-20201022-223
Chicago Style (17th ed.) Citation林珩迅, 何兴兴, 张成云, and 关文强. "冰温贮藏对猪肉宰后品质及糖酵解途径相关酶活性的影响." 食品科学 43, no. 3 (2022): 187-193. https://doi.org/10.7506/spkx1002-6630-20201022-223.
MLA (9th ed.) Citation林珩迅, et al. "冰温贮藏对猪肉宰后品质及糖酵解途径相关酶活性的影响." 食品科学, vol. 43, no. 3, 2022, pp. 187-193, https://doi.org/10.7506/spkx1002-6630-20201022-223.
Warning: These citations may not always be 100% accurate.