王梯梯, 王阳, 邹琳, 刘俊, 邵艳红, & 涂宗财. (2023). 超声波辅助木犀草素处理对β-乳球蛋白结构及致敏性的影响. 食品科学, 44(11), 48-56. https://doi.org/10.7506/spkx1002-6630-20220722-261
Chicago Style (17th ed.) Citation王梯梯, 王阳, 邹琳, 刘俊, 邵艳红, and 涂宗财. "超声波辅助木犀草素处理对β-乳球蛋白结构及致敏性的影响." 食品科学 44, no. 11 (2023): 48-56. https://doi.org/10.7506/spkx1002-6630-20220722-261.
MLA (9th ed.) Citation王梯梯, et al. "超声波辅助木犀草素处理对β-乳球蛋白结构及致敏性的影响." 食品科学, vol. 44, no. 11, 2023, pp. 48-56, https://doi.org/10.7506/spkx1002-6630-20220722-261.
Warning: These citations may not always be 100% accurate.