陈江魁, 殷春燕, 张献忠, & 杨明建. (2023). 混合酵母发酵对皇冠梨酒酚类、抗氧化性和风味物质的影响. 食品科学, 44(20), 343-349. https://doi.org/10.7506/spkx1002-6630-20230221-195
Chicago Style (17th ed.) Citation陈江魁, 殷春燕, 张献忠, and 杨明建. "混合酵母发酵对皇冠梨酒酚类、抗氧化性和风味物质的影响." 食品科学 44, no. 20 (2023): 343-349. https://doi.org/10.7506/spkx1002-6630-20230221-195.
MLA (9th ed.) Citation陈江魁, et al. "混合酵母发酵对皇冠梨酒酚类、抗氧化性和风味物质的影响." 食品科学, vol. 44, no. 20, 2023, pp. 343-349, https://doi.org/10.7506/spkx1002-6630-20230221-195.
Warning: These citations may not always be 100% accurate.