张舒, 盛亚男, 冯玉超, 富天昕, 张艺玮, 姜颖俊, . . . 王长远. (2021). 焙烤对绿豆蛋白结构和功能性质的影响. 食品工业科技, 42(4), 44-49. https://doi.org/10.13386/j.issn1002-0306.2020050283
Chicago Style (17th ed.) Citation张舒, 盛亚男, 冯玉超, 富天昕, 张艺玮, 姜颖俊, 于淼, and 王长远. "焙烤对绿豆蛋白结构和功能性质的影响." 食品工业科技 42, no. 4 (2021): 44-49. https://doi.org/10.13386/j.issn1002-0306.2020050283.
MLA (9th ed.) Citation张舒, et al. "焙烤对绿豆蛋白结构和功能性质的影响." 食品工业科技, vol. 42, no. 4, 2021, pp. 44-49, https://doi.org/10.13386/j.issn1002-0306.2020050283.
Warning: These citations may not always be 100% accurate.