张倩, 蒋玲, 王启明, 雷小娟, & 明建. (2024). 双凝胶在食品领域: 从组成到应用. 食品科学, 45(6), 277-284. https://doi.org/10.7506/spkx1002-6630-20230704-030
Chicago Style (17th ed.) Citation张倩, 蒋玲, 王启明, 雷小娟, and 明建. "双凝胶在食品领域: 从组成到应用." 食品科学 45, no. 6 (2024): 277-284. https://doi.org/10.7506/spkx1002-6630-20230704-030.
MLA (9th ed.) Citation张倩, et al. "双凝胶在食品领域: 从组成到应用." 食品科学, vol. 45, no. 6, 2024, pp. 277-284, https://doi.org/10.7506/spkx1002-6630-20230704-030.
Warning: These citations may not always be 100% accurate.