夏国峰, 欧升阳, 周忠元, 陶李路路, & 林东琪. (2024). 基于马铃薯淀粉和马铃薯泥的食品3D打印技术研究与发展. 食品与机械, 40(8), 181-189. https://doi.org/10.13652/j.spjx.1003.5788.2023.80568
Chicago Style (17th ed.) Citation夏国峰, 欧升阳, 周忠元, 陶李路路, and 林东琪. "基于马铃薯淀粉和马铃薯泥的食品3D打印技术研究与发展." 食品与机械 40, no. 8 (2024): 181-189. https://doi.org/10.13652/j.spjx.1003.5788.2023.80568.
MLA (9th ed.) Citation夏国峰, et al. "基于马铃薯淀粉和马铃薯泥的食品3D打印技术研究与发展." 食品与机械, vol. 40, no. 8, 2024, pp. 181-189, https://doi.org/10.13652/j.spjx.1003.5788.2023.80568.
Warning: These citations may not always be 100% accurate.