吴梵, 马国文, 曾照中, 洪维鍊, 倪丹, & 郭宇星. (2024). 副干酪乳酪杆菌K56表面蛋白及其黏附性能分析. 食品科学, 45(22), 94-102. https://doi.org/10.7506/spkx1002-6630-20240213-070
Chicago Style (17th ed.) Citation吴梵, 马国文, 曾照中, 洪维鍊, 倪丹, and 郭宇星. "副干酪乳酪杆菌K56表面蛋白及其黏附性能分析." 食品科学 45, no. 22 (2024): 94-102. https://doi.org/10.7506/spkx1002-6630-20240213-070.
MLA (9th ed.) Citation吴梵, et al. "副干酪乳酪杆菌K56表面蛋白及其黏附性能分析." 食品科学, vol. 45, no. 22, 2024, pp. 94-102, https://doi.org/10.7506/spkx1002-6630-20240213-070.
Warning: These citations may not always be 100% accurate.