卫春会, 黄亮, 姚亚林, 吴树坤, & 黄治国. (2021). 山葡萄酒发酵过程中活性物质、抗氧化能力及有机酸的变化. 食品工业科技, 42(6), 9-14. https://doi.org/10.13386/j.issn1002-0306.2020050307
Chicago Style (17th ed.) Citation卫春会, 黄亮, 姚亚林, 吴树坤, and 黄治国. "山葡萄酒发酵过程中活性物质、抗氧化能力及有机酸的变化." 食品工业科技 42, no. 6 (2021): 9-14. https://doi.org/10.13386/j.issn1002-0306.2020050307.
MLA (9th ed.) Citation卫春会, et al. "山葡萄酒发酵过程中活性物质、抗氧化能力及有机酸的变化." 食品工业科技, vol. 42, no. 6, 2021, pp. 9-14, https://doi.org/10.13386/j.issn1002-0306.2020050307.
Warning: These citations may not always be 100% accurate.