尹开平, 林端权, 陈玉磊, 张凌晶, 何文雄, 翁凌, . . . 孙乐常. (2024). 透明质酸对南美白对虾虾糜理化性质和凝胶特性的影响. 食品科学, 45(12), 78-89. https://doi.org/10.7506/spkx1002-6630-20230906-049
Chicago Style (17th ed.) Citation尹开平, 林端权, 陈玉磊, 张凌晶, 何文雄, 翁凌, 曹敏杰, and 孙乐常. "透明质酸对南美白对虾虾糜理化性质和凝胶特性的影响." 食品科学 45, no. 12 (2024): 78-89. https://doi.org/10.7506/spkx1002-6630-20230906-049.
MLA (9th ed.) Citation尹开平, et al. "透明质酸对南美白对虾虾糜理化性质和凝胶特性的影响." 食品科学, vol. 45, no. 12, 2024, pp. 78-89, https://doi.org/10.7506/spkx1002-6630-20230906-049.
Warning: These citations may not always be 100% accurate.