刘雅冉, 李俊龙, 谷佩珊, 李若彤, 朱保庆, & 张柏林. (2024). 发酵型枸杞酒关键香气物质分析. 食品科学, 45(5), 126-136. https://doi.org/10.7506/spkx1002-6630-20230602-016
Chicago Style (17th ed.) Citation刘雅冉, 李俊龙, 谷佩珊, 李若彤, 朱保庆, and 张柏林. "发酵型枸杞酒关键香气物质分析." 食品科学 45, no. 5 (2024): 126-136. https://doi.org/10.7506/spkx1002-6630-20230602-016.
MLA (9th ed.) Citation刘雅冉, et al. "发酵型枸杞酒关键香气物质分析." 食品科学, vol. 45, no. 5, 2024, pp. 126-136, https://doi.org/10.7506/spkx1002-6630-20230602-016.
Warning: These citations may not always be 100% accurate.