郭明遗, 邓艳, 杜前红, & 吴华昌. (2023). 青李薄荷酒发酵工艺优化及风味成分分析. 食品与机械, 39(6), 201-209. https://doi.org/10.13652/j.spjx.1003.5788.2022.80841
Chicago Style (17th ed.) Citation郭明遗, 邓艳, 杜前红, and 吴华昌. "青李薄荷酒发酵工艺优化及风味成分分析." 食品与机械 39, no. 6 (2023): 201-209. https://doi.org/10.13652/j.spjx.1003.5788.2022.80841.
MLA (9th ed.) Citation郭明遗, et al. "青李薄荷酒发酵工艺优化及风味成分分析." 食品与机械, vol. 39, no. 6, 2023, pp. 201-209, https://doi.org/10.13652/j.spjx.1003.5788.2022.80841.
Warning: These citations may not always be 100% accurate.