戢颖瑞, 罗日明, 姚怡心, 王卫飞, 王永华, 杨博, & 蓝东明. (2022). 橄榄二酯油烘焙苏打饼干中3-氯丙醇酯、缩水甘油酯产生规律及其质构分析. 食品科学, 43(14), 41-47. https://doi.org/10.7506/spkx1002-6630-20210902-024
Chicago Style (17th ed.) Citation戢颖瑞, 罗日明, 姚怡心, 王卫飞, 王永华, 杨博, and 蓝东明. "橄榄二酯油烘焙苏打饼干中3-氯丙醇酯、缩水甘油酯产生规律及其质构分析." 食品科学 43, no. 14 (2022): 41-47. https://doi.org/10.7506/spkx1002-6630-20210902-024.
MLA (9th ed.) Citation戢颖瑞, et al. "橄榄二酯油烘焙苏打饼干中3-氯丙醇酯、缩水甘油酯产生规律及其质构分析." 食品科学, vol. 43, no. 14, 2022, pp. 41-47, https://doi.org/10.7506/spkx1002-6630-20210902-024.
Warning: These citations may not always be 100% accurate.