张伟建, 李茂, 赵佳伟, 晏俊玲, 覃凤阳, 郑佳, & 赵东. (2024). 不同酵母对青稞威士忌品质的影响. 中国酿造, 43(9), 135-139. https://doi.org/10.11882/j.issn.0254-5071.2024.09.021
Chicago Style (17th ed.) Citation张伟建, 李茂, 赵佳伟, 晏俊玲, 覃凤阳, 郑佳, and 赵东. "不同酵母对青稞威士忌品质的影响." 中国酿造 43, no. 9 (2024): 135-139. https://doi.org/10.11882/j.issn.0254-5071.2024.09.021.
MLA (9th ed.) Citation张伟建, et al. "不同酵母对青稞威士忌品质的影响." 中国酿造, vol. 43, no. 9, 2024, pp. 135-139, https://doi.org/10.11882/j.issn.0254-5071.2024.09.021.
Warning: These citations may not always be 100% accurate.