符慧靖, 李彦, 沈德熊, 丁莉, 吴子健, & 马俪珍. (2023). 真空浓缩对河蟹酶解液蟹味挥发性风味物质的影响. 食品工业科技, 44(16), 280-287. https://doi.org/10.13386/j.issn1002-0306.2022080291
Chicago Style (17th ed.) Citation符慧靖, 李彦, 沈德熊, 丁莉, 吴子健, and 马俪珍. "真空浓缩对河蟹酶解液蟹味挥发性风味物质的影响." 食品工业科技 44, no. 16 (2023): 280-287. https://doi.org/10.13386/j.issn1002-0306.2022080291.
MLA (9th ed.) Citation符慧靖, et al. "真空浓缩对河蟹酶解液蟹味挥发性风味物质的影响." 食品工业科技, vol. 44, no. 16, 2023, pp. 280-287, https://doi.org/10.13386/j.issn1002-0306.2022080291.
Warning: These citations may not always be 100% accurate.