王昱, 袁晶晶, 赵电波, 白高伟, 李可, 栗俊广, & 白艳红. (2023). 膳食纤维对低盐鸡胸肉糜凝胶特性的影响. 食品科学, 44(8), 16-22. https://doi.org/10.7506/spkx1002-6630-20220811-128
Chicago Style (17th ed.) Citation王昱, 袁晶晶, 赵电波, 白高伟, 李可, 栗俊广, and 白艳红. "膳食纤维对低盐鸡胸肉糜凝胶特性的影响." 食品科学 44, no. 8 (2023): 16-22. https://doi.org/10.7506/spkx1002-6630-20220811-128.
MLA (9th ed.) Citation王昱, et al. "膳食纤维对低盐鸡胸肉糜凝胶特性的影响." 食品科学, vol. 44, no. 8, 2023, pp. 16-22, https://doi.org/10.7506/spkx1002-6630-20220811-128.
Warning: These citations may not always be 100% accurate.