张滢滢, 陈雪鹏, 余有贵, 谭文君, 吴金兰, 戴姗, & 郑青. (2023). 重蒸馏后基酒的超声波催陈效果. 食品与机械, 39(11), 211-214. https://doi.org/10.13652/j.spjx.1003.5788.2023.60111
Chicago Style (17th ed.) Citation张滢滢, 陈雪鹏, 余有贵, 谭文君, 吴金兰, 戴姗, and 郑青. "重蒸馏后基酒的超声波催陈效果." 食品与机械 39, no. 11 (2023): 211-214. https://doi.org/10.13652/j.spjx.1003.5788.2023.60111.
MLA (9th ed.) Citation张滢滢, et al. "重蒸馏后基酒的超声波催陈效果." 食品与机械, vol. 39, no. 11, 2023, pp. 211-214, https://doi.org/10.13652/j.spjx.1003.5788.2023.60111.
Warning: These citations may not always be 100% accurate.