黄菊青, 李伟斌, 王琦, 官雪芳, & 林斌. (2024). 添加武夷岩茶对米粉丝品质、体外消化特性和抗氧化活性的影响. 食品工业科技, 45(10), 101-109. https://doi.org/10.13386/j.issn1002-0306.2023080113
Chicago Style (17th ed.) Citation黄菊青, 李伟斌, 王琦, 官雪芳, and 林斌. "添加武夷岩茶对米粉丝品质、体外消化特性和抗氧化活性的影响." 食品工业科技 45, no. 10 (2024): 101-109. https://doi.org/10.13386/j.issn1002-0306.2023080113.
MLA (9th ed.) Citation黄菊青, et al. "添加武夷岩茶对米粉丝品质、体外消化特性和抗氧化活性的影响." 食品工业科技, vol. 45, no. 10, 2024, pp. 101-109, https://doi.org/10.13386/j.issn1002-0306.2023080113.
Warning: These citations may not always be 100% accurate.