周欣雨, 佐兆杭, 王颖, 么杨, 孙维, 张乃丹, & 庞惟俏. (2022). 超声处理对芸豆蛋白理化性质及抗氧化能力的影响. 食品工业科技, 43(20), 107-112. https://doi.org/10.13386/j.issn1002-0306.2022010203
Chicago Style (17th ed.) Citation周欣雨, 佐兆杭, 王颖, 么杨, 孙维, 张乃丹, and 庞惟俏. "超声处理对芸豆蛋白理化性质及抗氧化能力的影响." 食品工业科技 43, no. 20 (2022): 107-112. https://doi.org/10.13386/j.issn1002-0306.2022010203.
MLA (9th ed.) Citation周欣雨, et al. "超声处理对芸豆蛋白理化性质及抗氧化能力的影响." 食品工业科技, vol. 43, no. 20, 2022, pp. 107-112, https://doi.org/10.13386/j.issn1002-0306.2022010203.
Warning: These citations may not always be 100% accurate.