陈宇, 曹诗诺, 沈乙杰, 李畅, 杜建, & 王丰俊. (2023). 糖基化改性制备核桃分离蛋白-菊粉共轭物及其性质分析. 食品工业科技, 44(18), 268-275. https://doi.org/10.13386/j.issn1002-0306.2022110144
Chicago Style (17th ed.) Citation陈宇, 曹诗诺, 沈乙杰, 李畅, 杜建, and 王丰俊. "糖基化改性制备核桃分离蛋白-菊粉共轭物及其性质分析." 食品工业科技 44, no. 18 (2023): 268-275. https://doi.org/10.13386/j.issn1002-0306.2022110144.
MLA (9th ed.) Citation陈宇, et al. "糖基化改性制备核桃分离蛋白-菊粉共轭物及其性质分析." 食品工业科技, vol. 44, no. 18, 2023, pp. 268-275, https://doi.org/10.13386/j.issn1002-0306.2022110144.
Warning: These citations may not always be 100% accurate.