包怡红, 赖章飞, 马银鹏, 贾雨彤, 潘飞兵, & 匡凤娇. (2023). 槟榔蒂水提物对3种食用菌菌丝体品质及抗氧化活性的影响. 食品与机械, 39(1), 170-178. https://doi.org/10.13652/j.spjx.1003.5788.2022.80594
Chicago Style (17th ed.) Citation包怡红, 赖章飞, 马银鹏, 贾雨彤, 潘飞兵, and 匡凤娇. "槟榔蒂水提物对3种食用菌菌丝体品质及抗氧化活性的影响." 食品与机械 39, no. 1 (2023): 170-178. https://doi.org/10.13652/j.spjx.1003.5788.2022.80594.
MLA (9th ed.) Citation包怡红, et al. "槟榔蒂水提物对3种食用菌菌丝体品质及抗氧化活性的影响." 食品与机械, vol. 39, no. 1, 2023, pp. 170-178, https://doi.org/10.13652/j.spjx.1003.5788.2022.80594.
Warning: These citations may not always be 100% accurate.