聂鑫, 陈泓帆, 毛竞竟, 刘达玉, 赵志平, & 沈才洪. (2023). 含酱香型白酒广式香肠风干期挥发性风味物质的变化. 食品与机械, 39(12), 2-17. https://doi.org/10.13652/j.spjx.1003.5788.2023.81083
Chicago Style (17th ed.) Citation聂鑫, 陈泓帆, 毛竞竟, 刘达玉, 赵志平, and 沈才洪. "含酱香型白酒广式香肠风干期挥发性风味物质的变化." 食品与机械 39, no. 12 (2023): 2-17. https://doi.org/10.13652/j.spjx.1003.5788.2023.81083.
MLA (9th ed.) Citation聂鑫, et al. "含酱香型白酒广式香肠风干期挥发性风味物质的变化." 食品与机械, vol. 39, no. 12, 2023, pp. 2-17, https://doi.org/10.13652/j.spjx.1003.5788.2023.81083.
Warning: These citations may not always be 100% accurate.