宫连瑾, 薄佳慧, 杜哲儒, 李瑾, 孙红玉, 陈义琴, . . . 肖力争. (2021). 基于代谢组学分析工夫红茶发酵过程中代谢物的变化. 食品工业科技, 42(21), 8-16. https://doi.org/10.13386/j.issn1002-0306.2021030361
Chicago Style (17th ed.) Citation宫连瑾, 薄佳慧, 杜哲儒, 李瑾, 孙红玉, 陈义琴, 裴若云, and 肖力争. "基于代谢组学分析工夫红茶发酵过程中代谢物的变化." 食品工业科技 42, no. 21 (2021): 8-16. https://doi.org/10.13386/j.issn1002-0306.2021030361.
MLA (9th ed.) Citation宫连瑾, et al. "基于代谢组学分析工夫红茶发酵过程中代谢物的变化." 食品工业科技, vol. 42, no. 21, 2021, pp. 8-16, https://doi.org/10.13386/j.issn1002-0306.2021030361.
Warning: These citations may not always be 100% accurate.