周堂, 王吉, 乔温皓, 林芷淇, 朱红波, 常月, . . . 陈兴龙. (2024). 樟叶越橘的酚类成分: 二级质谱裂解行为和神经保护作用. 食品科学, 45(23), 140-149. https://doi.org/10.7506/spkx1002-6630-20240418-175
Chicago Style (17th ed.) Citation周堂, 王吉, 乔温皓, 林芷淇, 朱红波, 常月, 胡炜彦, 张荣平, and 陈兴龙. "樟叶越橘的酚类成分: 二级质谱裂解行为和神经保护作用." 食品科学 45, no. 23 (2024): 140-149. https://doi.org/10.7506/spkx1002-6630-20240418-175.
MLA (9th ed.) Citation周堂, et al. "樟叶越橘的酚类成分: 二级质谱裂解行为和神经保护作用." 食品科学, vol. 45, no. 23, 2024, pp. 140-149, https://doi.org/10.7506/spkx1002-6630-20240418-175.
Warning: These citations may not always be 100% accurate.