李天昊, 位绍文, 毛伟健, 姜秀兰, 薛彦华, 丁洪发, . . . 徐海忠. (2024). 三种酶前处理对香蕉酵素理化性质、生物活性及感官的影响. 食品工业科技, 45(7), 86-92. https://doi.org/10.13386/j.issn1002-0306.2023050204
Chicago Style (17th ed.) Citation李天昊, 位绍文, 毛伟健, 姜秀兰, 薛彦华, 丁洪发, 盖凌云, 程凡升, and 徐海忠. "三种酶前处理对香蕉酵素理化性质、生物活性及感官的影响." 食品工业科技 45, no. 7 (2024): 86-92. https://doi.org/10.13386/j.issn1002-0306.2023050204.
MLA (9th ed.) Citation李天昊, et al. "三种酶前处理对香蕉酵素理化性质、生物活性及感官的影响." 食品工业科技, vol. 45, no. 7, 2024, pp. 86-92, https://doi.org/10.13386/j.issn1002-0306.2023050204.
Warning: These citations may not always be 100% accurate.