薛山 & 罗娟. (2023). 多糖添加对兔肌原纤维蛋白Pickering乳液稳定性及凝胶特性的影响. 食品工业科技, 44(13), 21-29. https://doi.org/10.13386/j.issn1002-0306.2022110340
Chicago Style (17th ed.) Citation薛山 and 罗娟. "多糖添加对兔肌原纤维蛋白Pickering乳液稳定性及凝胶特性的影响." 食品工业科技 44, no. 13 (2023): 21-29. https://doi.org/10.13386/j.issn1002-0306.2022110340.
MLA (9th ed.) Citation薛山 and 罗娟. "多糖添加对兔肌原纤维蛋白Pickering乳液稳定性及凝胶特性的影响." 食品工业科技, vol. 44, no. 13, 2023, pp. 21-29, https://doi.org/10.13386/j.issn1002-0306.2022110340.
Warning: These citations may not always be 100% accurate.