王宝贝, 张慧, 刘宇松, 陈洪彬, 郭凤仙, & 郑宗平. (2024). 食源性多肽的降血压作用及其机制研究进展. 食品与机械, 40(3), 217-224. https://doi.org/10.13652/j.spjx.1003.5788.2023.80842
Chicago Style (17th ed.) Citation王宝贝, 张慧, 刘宇松, 陈洪彬, 郭凤仙, and 郑宗平. "食源性多肽的降血压作用及其机制研究进展." 食品与机械 40, no. 3 (2024): 217-224. https://doi.org/10.13652/j.spjx.1003.5788.2023.80842.
MLA (9th ed.) Citation王宝贝, et al. "食源性多肽的降血压作用及其机制研究进展." 食品与机械, vol. 40, no. 3, 2024, pp. 217-224, https://doi.org/10.13652/j.spjx.1003.5788.2023.80842.
Warning: These citations may not always be 100% accurate.