陈秉彦, 郭晓菲, 林晓姿, 李维新, & 何志刚. (2024). 纳微化笋膳食纤维改善酸乳货架期乳清析出的作用机制. 食品科学, 45(16), 10-18. https://doi.org/10.7506/spkx1002-6630-20230813-090
Chicago Style (17th ed.) Citation陈秉彦, 郭晓菲, 林晓姿, 李维新, and 何志刚. "纳微化笋膳食纤维改善酸乳货架期乳清析出的作用机制." 食品科学 45, no. 16 (2024): 10-18. https://doi.org/10.7506/spkx1002-6630-20230813-090.
MLA (9th ed.) Citation陈秉彦, et al. "纳微化笋膳食纤维改善酸乳货架期乳清析出的作用机制." 食品科学, vol. 45, no. 16, 2024, pp. 10-18, https://doi.org/10.7506/spkx1002-6630-20230813-090.
Warning: These citations may not always be 100% accurate.