朱洁, 李灿婴, 孙磊, & 葛永红. (2022). 乙烯利处理通过调节抗氧化酶活性和次生代谢产物的积累促进生姜根茎愈伤. 食品科学, 43(5), 244-251. https://doi.org/10.7506/spkx1002-6630-20201126-266
Chicago Style (17th ed.) Citation朱洁, 李灿婴, 孙磊, and 葛永红. "乙烯利处理通过调节抗氧化酶活性和次生代谢产物的积累促进生姜根茎愈伤." 食品科学 43, no. 5 (2022): 244-251. https://doi.org/10.7506/spkx1002-6630-20201126-266.
MLA (9th ed.) Citation朱洁, et al. "乙烯利处理通过调节抗氧化酶活性和次生代谢产物的积累促进生姜根茎愈伤." 食品科学, vol. 43, no. 5, 2022, pp. 244-251, https://doi.org/10.7506/spkx1002-6630-20201126-266.
Warning: These citations may not always be 100% accurate.