赵立柱, 魏占楠, 张燕, & 李升升. (2023). 冻融次数对牦牛肉胶原蛋白特性及品质的影响. 食品工业科技, 44(7), 107-114. https://doi.org/10.13386/j.issn1002-0306.2022060130
Chicago Style (17th ed.) Citation赵立柱, 魏占楠, 张燕, and 李升升. "冻融次数对牦牛肉胶原蛋白特性及品质的影响." 食品工业科技 44, no. 7 (2023): 107-114. https://doi.org/10.13386/j.issn1002-0306.2022060130.
MLA (9th ed.) Citation赵立柱, et al. "冻融次数对牦牛肉胶原蛋白特性及品质的影响." 食品工业科技, vol. 44, no. 7, 2023, pp. 107-114, https://doi.org/10.13386/j.issn1002-0306.2022060130.
Warning: These citations may not always be 100% accurate.