侯文娟, 秦洋, 张丹, 姜新杰, 于忠娜, 耿欣, . . . 范荣波. (2024). 豌豆蛋白发酵乳的工艺优化及产品特性研究. 食品工业科技, 45(2), 175-182. https://doi.org/10.13386/j.issn1002-0306.2023040090
Chicago Style (17th ed.) Citation侯文娟, et al. "豌豆蛋白发酵乳的工艺优化及产品特性研究." 食品工业科技 45, no. 2 (2024): 175-182. https://doi.org/10.13386/j.issn1002-0306.2023040090.
MLA (9th ed.) Citation侯文娟, et al. "豌豆蛋白发酵乳的工艺优化及产品特性研究." 食品工业科技, vol. 45, no. 2, 2024, pp. 175-182, https://doi.org/10.13386/j.issn1002-0306.2023040090.
Warning: These citations may not always be 100% accurate.