刘菲斐, 陈晋, 陈健乐, 刘东红, 叶兴乾, & 程焕. (2024). 基于化学计量学鉴定不同甜橙精油挥发性成分. 食品科学, 45(7), 155-163. https://doi.org/10.7506/spkx1002-6630-20230808-047
Chicago Style (17th ed.) Citation刘菲斐, 陈晋, 陈健乐, 刘东红, 叶兴乾, and 程焕. "基于化学计量学鉴定不同甜橙精油挥发性成分." 食品科学 45, no. 7 (2024): 155-163. https://doi.org/10.7506/spkx1002-6630-20230808-047.
MLA (9th ed.) Citation刘菲斐, et al. "基于化学计量学鉴定不同甜橙精油挥发性成分." 食品科学, vol. 45, no. 7, 2024, pp. 155-163, https://doi.org/10.7506/spkx1002-6630-20230808-047.
Warning: These citations may not always be 100% accurate.