韩西平, 计红芳, 张莹, 李丹丹, 张令文, & 马汉军. (2024). 冷等离子体处理的面筋蛋白对鸡肉糜凝胶品质特性的影响. 食品工业科技, 45(6), 84-90. https://doi.org/10.13386/j.issn1002-0306.2023050171
Chicago Style (17th ed.) Citation韩西平, 计红芳, 张莹, 李丹丹, 张令文, and 马汉军. "冷等离子体处理的面筋蛋白对鸡肉糜凝胶品质特性的影响." 食品工业科技 45, no. 6 (2024): 84-90. https://doi.org/10.13386/j.issn1002-0306.2023050171.
MLA (9th ed.) Citation韩西平, et al. "冷等离子体处理的面筋蛋白对鸡肉糜凝胶品质特性的影响." 食品工业科技, vol. 45, no. 6, 2024, pp. 84-90, https://doi.org/10.13386/j.issn1002-0306.2023050171.
Warning: These citations may not always be 100% accurate.