胡静, 段波, 何至伟, 廖雷, 杜佳慧, 刘娜, . . . 叶阳. (2025). 川红工夫红茶加工工序对主要滋味物质及其品质形成的影响. 食品工业科技, 46(4), 291-298. https://doi.org/10.13386/j.issn1002-0306.2024030102
Chicago Style (17th ed.) Citation胡静, 段波, 何至伟, 廖雷, 杜佳慧, 刘娜, 程刚, and 叶阳. "川红工夫红茶加工工序对主要滋味物质及其品质形成的影响." 食品工业科技 46, no. 4 (2025): 291-298. https://doi.org/10.13386/j.issn1002-0306.2024030102.
MLA (9th ed.) Citation胡静, et al. "川红工夫红茶加工工序对主要滋味物质及其品质形成的影响." 食品工业科技, vol. 46, no. 4, 2025, pp. 291-298, https://doi.org/10.13386/j.issn1002-0306.2024030102.
Warning: These citations may not always be 100% accurate.