许庆鹏, 姜秀杰, 张家瑜, 魏春红, 周航庆, & 张东杰. (2023). 冷等离子体联合L-谷氨酸与盐胁迫对红小豆萌发富集γ-氨基丁酸的效果及工艺条件. 食品工业科技, 44(22), 160-168. https://doi.org/10.13386/j.issn1002-0306.2022120205
Chicago Style (17th ed.) Citation许庆鹏, 姜秀杰, 张家瑜, 魏春红, 周航庆, and 张东杰. "冷等离子体联合L-谷氨酸与盐胁迫对红小豆萌发富集γ-氨基丁酸的效果及工艺条件." 食品工业科技 44, no. 22 (2023): 160-168. https://doi.org/10.13386/j.issn1002-0306.2022120205.
MLA (9th ed.) Citation许庆鹏, et al. "冷等离子体联合L-谷氨酸与盐胁迫对红小豆萌发富集γ-氨基丁酸的效果及工艺条件." 食品工业科技, vol. 44, no. 22, 2023, pp. 160-168, https://doi.org/10.13386/j.issn1002-0306.2022120205.
Warning: These citations may not always be 100% accurate.