冯颖, 张萍萍, 赵存朝, 陶亮, & 田洋. (2022). 响应面优化百香果果皮果脯制备工艺. 食品工业科技, 43(17), 275-282. https://doi.org/10.13386/j.issn1002-0306.2021120327
Chicago Style (17th ed.) Citation冯颖, 张萍萍, 赵存朝, 陶亮, and 田洋. "响应面优化百香果果皮果脯制备工艺." 食品工业科技 43, no. 17 (2022): 275-282. https://doi.org/10.13386/j.issn1002-0306.2021120327.
MLA (9th ed.) Citation冯颖, et al. "响应面优化百香果果皮果脯制备工艺." 食品工业科技, vol. 43, no. 17, 2022, pp. 275-282, https://doi.org/10.13386/j.issn1002-0306.2021120327.
Warning: These citations may not always be 100% accurate.