周惠敏, 施文正, 郑昌亮, 柯丽娜, & 曲映红. (2022). 酵母接种发酵对鳙鱼肉气味的影响. 水产学报, 46(7), 1201-1209. https://doi.org/10.11964/jfc.20210412736
Chicago Style (17th ed.) Citation周惠敏, 施文正, 郑昌亮, 柯丽娜, and 曲映红. "酵母接种发酵对鳙鱼肉气味的影响." 水产学报 46, no. 7 (2022): 1201-1209. https://doi.org/10.11964/jfc.20210412736.
MLA (9th ed.) Citation周惠敏, et al. "酵母接种发酵对鳙鱼肉气味的影响." 水产学报, vol. 46, no. 7, 2022, pp. 1201-1209, https://doi.org/10.11964/jfc.20210412736.
Warning: These citations may not always be 100% accurate.