班鑫荣, 杨焱, 李文, 吴迪, 张忠, 陈万超, & 李景军. (2024). 纳米粉碎对3种食用菌风味特征及减盐增鲜效果的影响. 食品与机械, 40(1), 23-39. https://doi.org/10.13652/j.spjx.1003.5788.2023.80892
Chicago Style (17th ed.) Citation班鑫荣, 杨焱, 李文, 吴迪, 张忠, 陈万超, and 李景军. "纳米粉碎对3种食用菌风味特征及减盐增鲜效果的影响." 食品与机械 40, no. 1 (2024): 23-39. https://doi.org/10.13652/j.spjx.1003.5788.2023.80892.
MLA (9th ed.) Citation班鑫荣, et al. "纳米粉碎对3种食用菌风味特征及减盐增鲜效果的影响." 食品与机械, vol. 40, no. 1, 2024, pp. 23-39, https://doi.org/10.13652/j.spjx.1003.5788.2023.80892.
Warning: These citations may not always be 100% accurate.