张浩, 顾思远, 邓静, 周剑琴, 唐英明, & 易宇文. (2024). 基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异. 食品科学, 45(7), 172-181. https://doi.org/10.7506/spkx1002-6630-20230811-077
Chicago Style (17th ed.) Citation张浩, 顾思远, 邓静, 周剑琴, 唐英明, and 易宇文. "基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异." 食品科学 45, no. 7 (2024): 172-181. https://doi.org/10.7506/spkx1002-6630-20230811-077.
MLA (9th ed.) Citation张浩, et al. "基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异." 食品科学, vol. 45, no. 7, 2024, pp. 172-181, https://doi.org/10.7506/spkx1002-6630-20230811-077.
Warning: These citations may not always be 100% accurate.