马岩, 李玉星, & 李柏良. (2025). 瑞士乳杆菌LH43作为辅助发酵剂对酸奶品质和蛋白质构象的影响. 食品科学, 46(5), 134-141. https://doi.org/10.7506/spkx1002-6630-20240703-039
Chicago Style (17th ed.) Citation马岩, 李玉星, and 李柏良. "瑞士乳杆菌LH43作为辅助发酵剂对酸奶品质和蛋白质构象的影响." 食品科学 46, no. 5 (2025): 134-141. https://doi.org/10.7506/spkx1002-6630-20240703-039.
MLA (9th ed.) Citation马岩, et al. "瑞士乳杆菌LH43作为辅助发酵剂对酸奶品质和蛋白质构象的影响." 食品科学, vol. 46, no. 5, 2025, pp. 134-141, https://doi.org/10.7506/spkx1002-6630-20240703-039.
Warning: These citations may not always be 100% accurate.