王思溥, 朱丹, 牛广财, 宁志雪, 朱立斌, 魏文毅, & 徐瑞航. (2023). 黑果腺肋花楸酵素自然发酵过程中主要成分与抗氧化活性变化. 食品工业科技, 44(15), 93-100. https://doi.org/10.13386/j.issn1002-0306.2022090192
Chicago Style (17th ed.) Citation王思溥, 朱丹, 牛广财, 宁志雪, 朱立斌, 魏文毅, and 徐瑞航. "黑果腺肋花楸酵素自然发酵过程中主要成分与抗氧化活性变化." 食品工业科技 44, no. 15 (2023): 93-100. https://doi.org/10.13386/j.issn1002-0306.2022090192.
MLA (9th ed.) Citation王思溥, et al. "黑果腺肋花楸酵素自然发酵过程中主要成分与抗氧化活性变化." 食品工业科技, vol. 44, no. 15, 2023, pp. 93-100, https://doi.org/10.13386/j.issn1002-0306.2022090192.
Warning: These citations may not always be 100% accurate.