吴芳, 江舒, 胡曼子, 刘贝, 罗海英, & 胡婷. (2023). 豆粕蛋白对白鲢鱼糜凝胶特性的影响. 食品工业科技, 44(18), 91-96. https://doi.org/10.13386/j.issn1002-0306.2022120015
Chicago Style (17th ed.) Citation吴芳, 江舒, 胡曼子, 刘贝, 罗海英, and 胡婷. "豆粕蛋白对白鲢鱼糜凝胶特性的影响." 食品工业科技 44, no. 18 (2023): 91-96. https://doi.org/10.13386/j.issn1002-0306.2022120015.
MLA (9th ed.) Citation吴芳, et al. "豆粕蛋白对白鲢鱼糜凝胶特性的影响." 食品工业科技, vol. 44, no. 18, 2023, pp. 91-96, https://doi.org/10.13386/j.issn1002-0306.2022120015.
Warning: These citations may not always be 100% accurate.