吴云迪, 刘谢缘, 李利君, & 倪辉. (2024). 过氧化氢酶对白芽奇兰茶叶香气成分转化的影响. 食品科学, 45(22), 164-172. https://doi.org/10.7506/spkx1002-6630-20240410-095
Chicago Style (17th ed.) Citation吴云迪, 刘谢缘, 李利君, and 倪辉. "过氧化氢酶对白芽奇兰茶叶香气成分转化的影响." 食品科学 45, no. 22 (2024): 164-172. https://doi.org/10.7506/spkx1002-6630-20240410-095.
MLA (9th ed.) Citation吴云迪, et al. "过氧化氢酶对白芽奇兰茶叶香气成分转化的影响." 食品科学, vol. 45, no. 22, 2024, pp. 164-172, https://doi.org/10.7506/spkx1002-6630-20240410-095.
Warning: These citations may not always be 100% accurate.