臧梁, 傅宝尚, 姜鹏飞, 宋爽, 温成荣, 祁立波, & 尚珊. (2022). 海藻酸丙二醇酯对全麦冷冻面团冻藏稳定性和烘焙特性的影响. 食品工业科技, 43(21), 83-91. https://doi.org/10.13386/j.issn1002-0306.2022010044
Chicago Style (17th ed.) Citation臧梁, 傅宝尚, 姜鹏飞, 宋爽, 温成荣, 祁立波, and 尚珊. "海藻酸丙二醇酯对全麦冷冻面团冻藏稳定性和烘焙特性的影响." 食品工业科技 43, no. 21 (2022): 83-91. https://doi.org/10.13386/j.issn1002-0306.2022010044.
MLA (9th ed.) Citation臧梁, et al. "海藻酸丙二醇酯对全麦冷冻面团冻藏稳定性和烘焙特性的影响." 食品工业科技, vol. 43, no. 21, 2022, pp. 83-91, https://doi.org/10.13386/j.issn1002-0306.2022010044.
Warning: These citations may not always be 100% accurate.