林良才, 肖冬婷, 袁宇轩, 方超, 张煜行, & 张翠英. (2024). 理性设计提高角质酶水相催化合成风味酯的热稳定性. 食品科学, 45(20), 161-168. https://doi.org/10.7506/spkx1002-6630-20240229-154
Chicago Style (17th ed.) Citation林良才, 肖冬婷, 袁宇轩, 方超, 张煜行, and 张翠英. "理性设计提高角质酶水相催化合成风味酯的热稳定性." 食品科学 45, no. 20 (2024): 161-168. https://doi.org/10.7506/spkx1002-6630-20240229-154.
MLA (9th ed.) Citation林良才, et al. "理性设计提高角质酶水相催化合成风味酯的热稳定性." 食品科学, vol. 45, no. 20, 2024, pp. 161-168, https://doi.org/10.7506/spkx1002-6630-20240229-154.
Warning: These citations may not always be 100% accurate.