祝宝华, 李晓晖, 杨志艳, 惠婷婷, 徐晨晨, & 李燕. (2023). 中国毛虾自溶前后多肽和氨基酸的变化. 食品与机械, 39(9), 148-200. https://doi.org/10.13652/j.spjx.1003.5788.2022.81114
Chicago Style (17th ed.) Citation祝宝华, 李晓晖, 杨志艳, 惠婷婷, 徐晨晨, and 李燕. "中国毛虾自溶前后多肽和氨基酸的变化." 食品与机械 39, no. 9 (2023): 148-200. https://doi.org/10.13652/j.spjx.1003.5788.2022.81114.
MLA (9th ed.) Citation祝宝华, et al. "中国毛虾自溶前后多肽和氨基酸的变化." 食品与机械, vol. 39, no. 9, 2023, pp. 148-200, https://doi.org/10.13652/j.spjx.1003.5788.2022.81114.
Warning: These citations may not always be 100% accurate.