董久晨, 赵康云, 陈小爱, 张继月, 张雨桐, 王旭, & 张彦军. (2024). 三种传统热加工方式对木薯理化特性及结构的影响. 食品工业科技, 45(19), 25-31. https://doi.org/10.13386/j.issn1002-0306.2023090191
Chicago Style (17th ed.) Citation董久晨, 赵康云, 陈小爱, 张继月, 张雨桐, 王旭, and 张彦军. "三种传统热加工方式对木薯理化特性及结构的影响." 食品工业科技 45, no. 19 (2024): 25-31. https://doi.org/10.13386/j.issn1002-0306.2023090191.
MLA (9th ed.) Citation董久晨, et al. "三种传统热加工方式对木薯理化特性及结构的影响." 食品工业科技, vol. 45, no. 19, 2024, pp. 25-31, https://doi.org/10.13386/j.issn1002-0306.2023090191.
Warning: These citations may not always be 100% accurate.