刘士伟, 王成祥, 段盛林, 张美娜, 王玺, 马芙俊, . . . 李海枝. (2022). 基于模糊数学感官评价的杂粮馒头配方优化及低GI验证. 食品工业科技, 43(21), 375-380. https://doi.org/10.13386/j.issn1002-0306.2021110206
Chicago Style (17th ed.) Citation刘士伟, 王成祥, 段盛林, 张美娜, 王玺, 马芙俊, 赵鑫燕, and 李海枝. "基于模糊数学感官评价的杂粮馒头配方优化及低GI验证." 食品工业科技 43, no. 21 (2022): 375-380. https://doi.org/10.13386/j.issn1002-0306.2021110206.
MLA (9th ed.) Citation刘士伟, et al. "基于模糊数学感官评价的杂粮馒头配方优化及低GI验证." 食品工业科技, vol. 43, no. 21, 2022, pp. 375-380, https://doi.org/10.13386/j.issn1002-0306.2021110206.
Warning: These citations may not always be 100% accurate.