董欣睿, 赵鑫磊, 杨嵛茜, 江连州, 于殿宇, & 包怡红. (2021). 预处理方式对米糠酵素品质的影响. 食品工业科技, 42(7), 150-155. https://doi.org/10.13386/j.issn1002-0306.2020040257
Chicago Style (17th ed.) Citation董欣睿, 赵鑫磊, 杨嵛茜, 江连州, 于殿宇, and 包怡红. "预处理方式对米糠酵素品质的影响." 食品工业科技 42, no. 7 (2021): 150-155. https://doi.org/10.13386/j.issn1002-0306.2020040257.
MLA (9th ed.) Citation董欣睿, et al. "预处理方式对米糠酵素品质的影响." 食品工业科技, vol. 42, no. 7, 2021, pp. 150-155, https://doi.org/10.13386/j.issn1002-0306.2020040257.
Warning: These citations may not always be 100% accurate.