李斌斌, 李宇辉, 刘战霞, 吴洪斌, 贾文婷, 杨慧, . . . 金新文. (2023). 植物乳杆菌与酿酒酵母混合发酵对红枣酒挥发性风味物质的影响. 食品工业科技, 44(8), 170-179. https://doi.org/10.13386/j.issn1002-0306.2020070043
Chicago Style (17th ed.) Citation李斌斌, 李宇辉, 刘战霞, 吴洪斌, 贾文婷, 杨慧, 刘成江, 王俊钢, and 金新文. "植物乳杆菌与酿酒酵母混合发酵对红枣酒挥发性风味物质的影响." 食品工业科技 44, no. 8 (2023): 170-179. https://doi.org/10.13386/j.issn1002-0306.2020070043.
MLA (9th ed.) Citation李斌斌, et al. "植物乳杆菌与酿酒酵母混合发酵对红枣酒挥发性风味物质的影响." 食品工业科技, vol. 44, no. 8, 2023, pp. 170-179, https://doi.org/10.13386/j.issn1002-0306.2020070043.
Warning: These citations may not always be 100% accurate.