刘芹邑, 张琪, 安婧, & 董士远. (2021). 添加糖与酱油对油炸鲟鱼晚期糖化终末产物形成的影响研究. 食品工业科技, 42(22), 30-36. https://doi.org/10.13386/j.issn1002-0306.2021020030
Chicago Style (17th ed.) Citation刘芹邑, 张琪, 安婧, and 董士远. "添加糖与酱油对油炸鲟鱼晚期糖化终末产物形成的影响研究." 食品工业科技 42, no. 22 (2021): 30-36. https://doi.org/10.13386/j.issn1002-0306.2021020030.
MLA (9th ed.) Citation刘芹邑, et al. "添加糖与酱油对油炸鲟鱼晚期糖化终末产物形成的影响研究." 食品工业科技, vol. 42, no. 22, 2021, pp. 30-36, https://doi.org/10.13386/j.issn1002-0306.2021020030.
Warning: These citations may not always be 100% accurate.