周书来, 吴丽, 王琪, 刘琨毅, 吴冬梅, & 何翠容. (2024). 富含番茄红素的复合果蔬酒酿造工艺优化及抗氧化活性分析. 中国酿造, 43(12), 242-248. https://doi.org/10.11882/j.issn.0254-5071.2024.12.036
Chicago Style (17th ed.) Citation周书来, 吴丽, 王琪, 刘琨毅, 吴冬梅, and 何翠容. "富含番茄红素的复合果蔬酒酿造工艺优化及抗氧化活性分析." 中国酿造 43, no. 12 (2024): 242-248. https://doi.org/10.11882/j.issn.0254-5071.2024.12.036.
MLA (9th ed.) Citation周书来, et al. "富含番茄红素的复合果蔬酒酿造工艺优化及抗氧化活性分析." 中国酿造, vol. 43, no. 12, 2024, pp. 242-248, https://doi.org/10.11882/j.issn.0254-5071.2024.12.036.
Warning: These citations may not always be 100% accurate.