张燕鹏, 张曼君, 刁云春, 张维农, 胡志雄, & 胥伟. (2022). 复合米糠蛋白-卵白蛋白的起泡特性及相关机理分析. 食品科学, 43(12), 81-86. https://doi.org/10.7506/spkx1002-6630-20210506-042
Chicago Style (17th ed.) Citation张燕鹏, 张曼君, 刁云春, 张维农, 胡志雄, and 胥伟. "复合米糠蛋白-卵白蛋白的起泡特性及相关机理分析." 食品科学 43, no. 12 (2022): 81-86. https://doi.org/10.7506/spkx1002-6630-20210506-042.
MLA (9th ed.) Citation张燕鹏, et al. "复合米糠蛋白-卵白蛋白的起泡特性及相关机理分析." 食品科学, vol. 43, no. 12, 2022, pp. 81-86, https://doi.org/10.7506/spkx1002-6630-20210506-042.
Warning: These citations may not always be 100% accurate.