赵节昌, 王启源, 宋珂昕, 陈腾, 王峰, 杨杰, & 高兆建. (2024). 抗真菌内切几丁质酶酶学性质及制备低聚壳寡糖功能分析. 食品科学, 45(5), 49-58. https://doi.org/10.7506/spkx1002-6630-20230819-139
Chicago Style (17th ed.) Citation赵节昌, 王启源, 宋珂昕, 陈腾, 王峰, 杨杰, and 高兆建. "抗真菌内切几丁质酶酶学性质及制备低聚壳寡糖功能分析." 食品科学 45, no. 5 (2024): 49-58. https://doi.org/10.7506/spkx1002-6630-20230819-139.
MLA (9th ed.) Citation赵节昌, et al. "抗真菌内切几丁质酶酶学性质及制备低聚壳寡糖功能分析." 食品科学, vol. 45, no. 5, 2024, pp. 49-58, https://doi.org/10.7506/spkx1002-6630-20230819-139.
Warning: These citations may not always be 100% accurate.