刘璐璐, 陈玟璇, 刘小慧, 李世乐, 许志浩, 陈洪彬, . . . 王宝贝. (2022). 雨生红球藻对戚风蛋糕品质的影响及其虾青素稳定性. 食品工业科技, 43(19), 76-83. https://doi.org/10.13386/j.issn1002-0306.2021120269
Chicago Style (17th ed.) Citation刘璐璐, 陈玟璇, 刘小慧, 李世乐, 许志浩, 陈洪彬, 郑宗平, and 王宝贝. "雨生红球藻对戚风蛋糕品质的影响及其虾青素稳定性." 食品工业科技 43, no. 19 (2022): 76-83. https://doi.org/10.13386/j.issn1002-0306.2021120269.
MLA (9th ed.) Citation刘璐璐, et al. "雨生红球藻对戚风蛋糕品质的影响及其虾青素稳定性." 食品工业科技, vol. 43, no. 19, 2022, pp. 76-83, https://doi.org/10.13386/j.issn1002-0306.2021120269.
Warning: These citations may not always be 100% accurate.