邹媛婷, 张健, 刘芳, 井月欣, 王共明, 矫春娜, & 赵云苹. (2023). 菌酶联用处理对刺参体壁降解效果及风味特性的影响. 食品工业科技, 44(11), 118-126. https://doi.org/10.13386/j.issn1002-0306.2022080279
Chicago Style (17th ed.) Citation邹媛婷, 张健, 刘芳, 井月欣, 王共明, 矫春娜, and 赵云苹. "菌酶联用处理对刺参体壁降解效果及风味特性的影响." 食品工业科技 44, no. 11 (2023): 118-126. https://doi.org/10.13386/j.issn1002-0306.2022080279.
MLA (9th ed.) Citation邹媛婷, et al. "菌酶联用处理对刺参体壁降解效果及风味特性的影响." 食品工业科技, vol. 44, no. 11, 2023, pp. 118-126, https://doi.org/10.13386/j.issn1002-0306.2022080279.
Warning: These citations may not always be 100% accurate.