夏鸿川, 张众, 孙丽君, 李伟, & 张军翔. (2022). 混菌发酵对贺兰山东麓‘赤霞珠’干红葡萄酒香气的影响. 食品科学, 43(14), 165-175. https://doi.org/10.7506/spkx1002-6630-20210710-099
Chicago Style (17th ed.) Citation夏鸿川, 张众, 孙丽君, 李伟, and 张军翔. "混菌发酵对贺兰山东麓‘赤霞珠’干红葡萄酒香气的影响." 食品科学 43, no. 14 (2022): 165-175. https://doi.org/10.7506/spkx1002-6630-20210710-099.
MLA (9th ed.) Citation夏鸿川, et al. "混菌发酵对贺兰山东麓‘赤霞珠’干红葡萄酒香气的影响." 食品科学, vol. 43, no. 14, 2022, pp. 165-175, https://doi.org/10.7506/spkx1002-6630-20210710-099.
Warning: These citations may not always be 100% accurate.