周静芸, 黄瑞, 欧阳珂, 陆安霞, 陈林木, & 童华荣. (2023). 不同叶位芽叶在工夫红茶加工过程中理化品质的变化. 食品科学, 44(1), 53-62. https://doi.org/10.7506/spkx1002-6630-20220127-277
Chicago Style (17th ed.) Citation周静芸, 黄瑞, 欧阳珂, 陆安霞, 陈林木, and 童华荣. "不同叶位芽叶在工夫红茶加工过程中理化品质的变化." 食品科学 44, no. 1 (2023): 53-62. https://doi.org/10.7506/spkx1002-6630-20220127-277.
MLA (9th ed.) Citation周静芸, et al. "不同叶位芽叶在工夫红茶加工过程中理化品质的变化." 食品科学, vol. 44, no. 1, 2023, pp. 53-62, https://doi.org/10.7506/spkx1002-6630-20220127-277.
Warning: These citations may not always be 100% accurate.