舒晓燕, 周鑫, 蒋维, 任玲, 谢晓婷, & 侯大斌. (2022). 多元法分析高能电子束辐照对白芷挥发性成分的影响. 食品科学, 43(18), 243-250. https://doi.org/10.7506/spkx1002-6630-20211114-161
Chicago Style (17th ed.) Citation舒晓燕, 周鑫, 蒋维, 任玲, 谢晓婷, and 侯大斌. "多元法分析高能电子束辐照对白芷挥发性成分的影响." 食品科学 43, no. 18 (2022): 243-250. https://doi.org/10.7506/spkx1002-6630-20211114-161.
MLA (9th ed.) Citation舒晓燕, et al. "多元法分析高能电子束辐照对白芷挥发性成分的影响." 食品科学, vol. 43, no. 18, 2022, pp. 243-250, https://doi.org/10.7506/spkx1002-6630-20211114-161.
Warning: These citations may not always be 100% accurate.