刘佳乐, 郑兰萍, 刘颖, 刘敏, 陈亚泉, 龙肇, & 付湘晋. (2025). 不同产地虾酱代谢物组的比较. 食品科学, 46(4), 147-153. https://doi.org/10.7506/spkx1002-6630-20240704-045
Chicago Style (17th ed.) Citation刘佳乐, 郑兰萍, 刘颖, 刘敏, 陈亚泉, 龙肇, and 付湘晋. "不同产地虾酱代谢物组的比较." 食品科学 46, no. 4 (2025): 147-153. https://doi.org/10.7506/spkx1002-6630-20240704-045.
MLA (9th ed.) Citation刘佳乐, et al. "不同产地虾酱代谢物组的比较." 食品科学, vol. 46, no. 4, 2025, pp. 147-153, https://doi.org/10.7506/spkx1002-6630-20240704-045.
Warning: These citations may not always be 100% accurate.