陶雯, 张瑞, 杨宁, 吴慕慈, & 何静仁. (2022). 硒化低分子果胶的制备与结构表征及抗氧化活性. 食品科学, 43(12), 66-73. https://doi.org/10.7506/spkx1002-6630-20210621-247
Chicago Style (17th ed.) Citation陶雯, 张瑞, 杨宁, 吴慕慈, and 何静仁. "硒化低分子果胶的制备与结构表征及抗氧化活性." 食品科学 43, no. 12 (2022): 66-73. https://doi.org/10.7506/spkx1002-6630-20210621-247.
MLA (9th ed.) Citation陶雯, et al. "硒化低分子果胶的制备与结构表征及抗氧化活性." 食品科学, vol. 43, no. 12, 2022, pp. 66-73, https://doi.org/10.7506/spkx1002-6630-20210621-247.
Warning: These citations may not always be 100% accurate.