杨明哲, 赵子莹, 汤华成, 李良玉, 彭思念, & 李志江. (2023). 植物源咸味肽制备与应用研究进展. 食品工业科技, 44(20), 467-474. https://doi.org/10.13386/j.issn1002-0306.2022120157
Chicago Style (17th ed.) Citation杨明哲, 赵子莹, 汤华成, 李良玉, 彭思念, and 李志江. "植物源咸味肽制备与应用研究进展." 食品工业科技 44, no. 20 (2023): 467-474. https://doi.org/10.13386/j.issn1002-0306.2022120157.
MLA (9th ed.) Citation杨明哲, et al. "植物源咸味肽制备与应用研究进展." 食品工业科技, vol. 44, no. 20, 2023, pp. 467-474, https://doi.org/10.13386/j.issn1002-0306.2022120157.
Warning: These citations may not always be 100% accurate.