姬庆龙, 赵贵明, 王娉, 赵勇胜, 赵晓美, 杨海荣, & 陈颖. (2022). DNA提取前处理方法对萨拉米香肠中细菌种群结构的影响. 食品科学, 43(4), 113-118. https://doi.org/10.7506/spkx1002-6630-20201119-201
Chicago Style (17th ed.) Citation姬庆龙, 赵贵明, 王娉, 赵勇胜, 赵晓美, 杨海荣, and 陈颖. "DNA提取前处理方法对萨拉米香肠中细菌种群结构的影响." 食品科学 43, no. 4 (2022): 113-118. https://doi.org/10.7506/spkx1002-6630-20201119-201.
MLA (9th ed.) Citation姬庆龙, et al. "DNA提取前处理方法对萨拉米香肠中细菌种群结构的影响." 食品科学, vol. 43, no. 4, 2022, pp. 113-118, https://doi.org/10.7506/spkx1002-6630-20201119-201.
Warning: These citations may not always be 100% accurate.