袁梦, 李春梅, 苏嘉敏, 周宇, 陈岩松, & 章海风. (2023). 菰米蛋白的提取工艺优化及其理化性质分析. 食品工业科技, 44(11), 171-178. https://doi.org/10.13386/j.issn1002-0306.2022060125
Chicago Style (17th ed.) Citation袁梦, 李春梅, 苏嘉敏, 周宇, 陈岩松, and 章海风. "菰米蛋白的提取工艺优化及其理化性质分析." 食品工业科技 44, no. 11 (2023): 171-178. https://doi.org/10.13386/j.issn1002-0306.2022060125.
MLA (9th ed.) Citation袁梦, et al. "菰米蛋白的提取工艺优化及其理化性质分析." 食品工业科技, vol. 44, no. 11, 2023, pp. 171-178, https://doi.org/10.13386/j.issn1002-0306.2022060125.
Warning: These citations may not always be 100% accurate.