王菊元, 张毅, 刘婷婷, 艾有伟, 韩娅红, & 侯温甫. (2024). 充氮包装对冷藏过程中黄颡鱼鲜度、微生物菌群及挥发性风味物质的影响. 食品科学, 45(8), 238-247. https://doi.org/10.7506/spkx1002-6630-20230331-319
Chicago Style (17th ed.) Citation王菊元, 张毅, 刘婷婷, 艾有伟, 韩娅红, and 侯温甫. "充氮包装对冷藏过程中黄颡鱼鲜度、微生物菌群及挥发性风味物质的影响." 食品科学 45, no. 8 (2024): 238-247. https://doi.org/10.7506/spkx1002-6630-20230331-319.
MLA (9th ed.) Citation王菊元, et al. "充氮包装对冷藏过程中黄颡鱼鲜度、微生物菌群及挥发性风味物质的影响." 食品科学, vol. 45, no. 8, 2024, pp. 238-247, https://doi.org/10.7506/spkx1002-6630-20230331-319.
Warning: These citations may not always be 100% accurate.