赖晓桦, 邓甜, 胡经飞, 陈德宁, 吕明生, & 王淑军. (2021). 米糠发酵产物抑制α-葡萄糖苷酶的工艺优化. 食品工业科技, 42(4), 128-134. https://doi.org/10.13386/j.issn1002-0306.2020040183
Chicago Style (17th ed.) Citation赖晓桦, 邓甜, 胡经飞, 陈德宁, 吕明生, and 王淑军. "米糠发酵产物抑制α-葡萄糖苷酶的工艺优化." 食品工业科技 42, no. 4 (2021): 128-134. https://doi.org/10.13386/j.issn1002-0306.2020040183.
MLA (9th ed.) Citation赖晓桦, et al. "米糠发酵产物抑制α-葡萄糖苷酶的工艺优化." 食品工业科技, vol. 42, no. 4, 2021, pp. 128-134, https://doi.org/10.13386/j.issn1002-0306.2020040183.
Warning: These citations may not always be 100% accurate.