王子凌, 熊可心, 蒋景淳, 王海滨, 路洪艳, 彭利娟, . . . 邹圣碧. (2023). 高强度超声处理时间对克氏原螯虾肌原纤维蛋白理化性质的影响. 食品科学, 44(23), 13-20. https://doi.org/10.7506/spkx1002-6630-20230625-183
Chicago Style (17th ed.) Citation王子凌, 熊可心, 蒋景淳, 王海滨, 路洪艳, 彭利娟, 廖鄂, and 邹圣碧. "高强度超声处理时间对克氏原螯虾肌原纤维蛋白理化性质的影响." 食品科学 44, no. 23 (2023): 13-20. https://doi.org/10.7506/spkx1002-6630-20230625-183.
MLA (9th ed.) Citation王子凌, et al. "高强度超声处理时间对克氏原螯虾肌原纤维蛋白理化性质的影响." 食品科学, vol. 44, no. 23, 2023, pp. 13-20, https://doi.org/10.7506/spkx1002-6630-20230625-183.
Warning: These citations may not always be 100% accurate.