邓俊琳, 夏陈, 杨开俊, 刘廷辉, 陈建, 谢世刚, . . . 余鳗游. (2024). 青稞全谷物、青稞米和青稞麸皮中多酚化合物的定量分析及抗氧化活性评价. 食品工业科技, 45(21), 246-253. https://doi.org/10.13386/j.issn1002-0306.2023110217
Chicago Style (17th ed.) Citation邓俊琳, et al. "青稞全谷物、青稞米和青稞麸皮中多酚化合物的定量分析及抗氧化活性评价." 食品工业科技 45, no. 21 (2024): 246-253. https://doi.org/10.13386/j.issn1002-0306.2023110217.
MLA (9th ed.) Citation邓俊琳, et al. "青稞全谷物、青稞米和青稞麸皮中多酚化合物的定量分析及抗氧化活性评价." 食品工业科技, vol. 45, no. 21, 2024, pp. 246-253, https://doi.org/10.13386/j.issn1002-0306.2023110217.
Warning: These citations may not always be 100% accurate.