金波, 禄璐, 米佳, 张渌淘, 罗青, 车章斌, . . . 闫亚美. (2025). 枸杞类胡萝卜素组成及其稳定性研究进展. 食品工业科技, 46(2), 375-384. https://doi.org/10.13386/j.issn1002-0306.2024010218
Chicago Style (17th ed.) Citation金波, 禄璐, 米佳, 张渌淘, 罗青, 车章斌, 王思玉, 曹有龙, and 闫亚美. "枸杞类胡萝卜素组成及其稳定性研究进展." 食品工业科技 46, no. 2 (2025): 375-384. https://doi.org/10.13386/j.issn1002-0306.2024010218.
MLA (9th ed.) Citation金波, et al. "枸杞类胡萝卜素组成及其稳定性研究进展." 食品工业科技, vol. 46, no. 2, 2025, pp. 375-384, https://doi.org/10.13386/j.issn1002-0306.2024010218.
Warning: These citations may not always be 100% accurate.