孔艳秋, 黄亚琴, 李清苗, 邹赵婕, 苏小军, 王锋, & 李清明. (2023). 莓茶粉对面包品质及其抗氧化特性的影响. 食品工业科技, 44(7), 38-45. https://doi.org/10.13386/j.issn1002-0306.2022050079
Chicago Style (17th ed.) Citation孔艳秋, 黄亚琴, 李清苗, 邹赵婕, 苏小军, 王锋, and 李清明. "莓茶粉对面包品质及其抗氧化特性的影响." 食品工业科技 44, no. 7 (2023): 38-45. https://doi.org/10.13386/j.issn1002-0306.2022050079.
MLA (9th ed.) Citation孔艳秋, et al. "莓茶粉对面包品质及其抗氧化特性的影响." 食品工业科技, vol. 44, no. 7, 2023, pp. 38-45, https://doi.org/10.13386/j.issn1002-0306.2022050079.
Warning: These citations may not always be 100% accurate.