王新宇, 谷秀, 位正鹏, 王鹏, 李银平, 闫鸣艳, & 刘瑞志. (2021). 响应面法优化金枪鱼蒸煮液发酵制备海鲜调味基料工艺. 食品工业科技, 42(21), 166-172. https://doi.org/10.13386/j.issn1002-0306.2021010165
Chicago Style (17th ed.) Citation王新宇, 谷秀, 位正鹏, 王鹏, 李银平, 闫鸣艳, and 刘瑞志. "响应面法优化金枪鱼蒸煮液发酵制备海鲜调味基料工艺." 食品工业科技 42, no. 21 (2021): 166-172. https://doi.org/10.13386/j.issn1002-0306.2021010165.
MLA (9th ed.) Citation王新宇, et al. "响应面法优化金枪鱼蒸煮液发酵制备海鲜调味基料工艺." 食品工业科技, vol. 42, no. 21, 2021, pp. 166-172, https://doi.org/10.13386/j.issn1002-0306.2021010165.
Warning: These citations may not always be 100% accurate.