杨银爱, 韩延超, 刘瑞玲, 陈慧芝, 牛犇, 郜海燕, & 陈杭君. (2024). 新鲜莲子不同组织涩味成分与关键酶基因差异表达分析. 食品科学, 45(2), 120-127. https://doi.org/10.7506/spkx1002-6630-20230509-067
Chicago Style (17th ed.) Citation杨银爱, 韩延超, 刘瑞玲, 陈慧芝, 牛犇, 郜海燕, and 陈杭君. "新鲜莲子不同组织涩味成分与关键酶基因差异表达分析." 食品科学 45, no. 2 (2024): 120-127. https://doi.org/10.7506/spkx1002-6630-20230509-067.
MLA (9th ed.) Citation杨银爱, et al. "新鲜莲子不同组织涩味成分与关键酶基因差异表达分析." 食品科学, vol. 45, no. 2, 2024, pp. 120-127, https://doi.org/10.7506/spkx1002-6630-20230509-067.
Warning: These citations may not always be 100% accurate.