吉钦, 潘利华, 李贺兴, 罗水忠, & 郑志. (2024). 红外预处理对低温压榨碧根果油品质及贮藏稳定性的影响. 食品科学, 45(4), 257-263. https://doi.org/10.7506/spkx1002-6630-20221209-097
Chicago Style (17th ed.) Citation吉钦, 潘利华, 李贺兴, 罗水忠, and 郑志. "红外预处理对低温压榨碧根果油品质及贮藏稳定性的影响." 食品科学 45, no. 4 (2024): 257-263. https://doi.org/10.7506/spkx1002-6630-20221209-097.
MLA (9th ed.) Citation吉钦, et al. "红外预处理对低温压榨碧根果油品质及贮藏稳定性的影响." 食品科学, vol. 45, no. 4, 2024, pp. 257-263, https://doi.org/10.7506/spkx1002-6630-20221209-097.
Warning: These citations may not always be 100% accurate.