徐言, 陈季旺, 莫加利, 廖鄂, 彭利娟, & 夏文水. (2022). 烤制温度和时间对烧烤草鱼块品质的影响. 食品科学, 43(15), 36-43. https://doi.org/10.7506/spkx1002-6630-20210707-065
Chicago Style (17th ed.) Citation徐言, 陈季旺, 莫加利, 廖鄂, 彭利娟, and 夏文水. "烤制温度和时间对烧烤草鱼块品质的影响." 食品科学 43, no. 15 (2022): 36-43. https://doi.org/10.7506/spkx1002-6630-20210707-065.
MLA (9th ed.) Citation徐言, et al. "烤制温度和时间对烧烤草鱼块品质的影响." 食品科学, vol. 43, no. 15, 2022, pp. 36-43, https://doi.org/10.7506/spkx1002-6630-20210707-065.
Warning: These citations may not always be 100% accurate.