陈璁, 叶爽, 王桂华, 沈汪洋, 高虹, 范秀芝, . . . 史德芳. (2023). 不同干燥方式和粉碎程度对双孢蘑菇理化、营养和功能特性的影响. 食品科学, 44(1), 88-97. https://doi.org/10.7506/spkx1002-6630-20211215-172
Chicago Style (17th ed.) Citation陈璁, et al. "不同干燥方式和粉碎程度对双孢蘑菇理化、营养和功能特性的影响." 食品科学 44, no. 1 (2023): 88-97. https://doi.org/10.7506/spkx1002-6630-20211215-172.
MLA (9th ed.) Citation陈璁, et al. "不同干燥方式和粉碎程度对双孢蘑菇理化、营养和功能特性的影响." 食品科学, vol. 44, no. 1, 2023, pp. 88-97, https://doi.org/10.7506/spkx1002-6630-20211215-172.
Warning: These citations may not always be 100% accurate.