陈秋竹, 谢菡怡, 何娇娇, 吴芳, & 王春晓. (2024). 基于有机酸和多酚组成的贵州5种特色水果酿酒特性评价. 食品科学, 45(10), 158-166. https://doi.org/10.7506/spkx1002-6630-20230715-176
Chicago Style (17th ed.) Citation陈秋竹, 谢菡怡, 何娇娇, 吴芳, and 王春晓. "基于有机酸和多酚组成的贵州5种特色水果酿酒特性评价." 食品科学 45, no. 10 (2024): 158-166. https://doi.org/10.7506/spkx1002-6630-20230715-176.
MLA (9th ed.) Citation陈秋竹, et al. "基于有机酸和多酚组成的贵州5种特色水果酿酒特性评价." 食品科学, vol. 45, no. 10, 2024, pp. 158-166, https://doi.org/10.7506/spkx1002-6630-20230715-176.
Warning: These citations may not always be 100% accurate.