马莹, 刘谢缘, 王碧生, 翁淑燚, 李利君, & 倪辉. (2024). 焙火工艺对白芽奇兰茶叶挥发性香气成分的影响. 食品科学, 45(19), 123-129. https://doi.org/10.7506/spkx1002-6630-20231127-228
Chicago Style (17th ed.) Citation马莹, 刘谢缘, 王碧生, 翁淑燚, 李利君, and 倪辉. "焙火工艺对白芽奇兰茶叶挥发性香气成分的影响." 食品科学 45, no. 19 (2024): 123-129. https://doi.org/10.7506/spkx1002-6630-20231127-228.
MLA (9th ed.) Citation马莹, et al. "焙火工艺对白芽奇兰茶叶挥发性香气成分的影响." 食品科学, vol. 45, no. 19, 2024, pp. 123-129, https://doi.org/10.7506/spkx1002-6630-20231127-228.
Warning: These citations may not always be 100% accurate.