尹蓉, 张倩茹, 王俊宇, & 梁志宏. (2022). 物理终止发酵工艺对低醇枣酒风味物质的影响. 食品与机械, 38(12), 15-27. https://doi.org/10.13652/j.spjx.1003.5788.2022.90240
Chicago Style (17th ed.) Citation尹蓉, 张倩茹, 王俊宇, and 梁志宏. "物理终止发酵工艺对低醇枣酒风味物质的影响." 食品与机械 38, no. 12 (2022): 15-27. https://doi.org/10.13652/j.spjx.1003.5788.2022.90240.
MLA (9th ed.) Citation尹蓉, et al. "物理终止发酵工艺对低醇枣酒风味物质的影响." 食品与机械, vol. 38, no. 12, 2022, pp. 15-27, https://doi.org/10.13652/j.spjx.1003.5788.2022.90240.
Warning: These citations may not always be 100% accurate.