傅宝尚, 丁若松, 尚珊, 董秀萍, 祁立波, & 于波. (2021). 不同防腐剂对烤制鱿鱼片贮藏品质的影响. 食品工业科技, 42(20), 301-308. https://doi.org/10.13386/j.issn1002-0306.2021010090
Chicago Style (17th ed.) Citation傅宝尚, 丁若松, 尚珊, 董秀萍, 祁立波, and 于波. "不同防腐剂对烤制鱿鱼片贮藏品质的影响." 食品工业科技 42, no. 20 (2021): 301-308. https://doi.org/10.13386/j.issn1002-0306.2021010090.
MLA (9th ed.) Citation傅宝尚, et al. "不同防腐剂对烤制鱿鱼片贮藏品质的影响." 食品工业科技, vol. 42, no. 20, 2021, pp. 301-308, https://doi.org/10.13386/j.issn1002-0306.2021010090.
Warning: These citations may not always be 100% accurate.