俞灿杰, 吕成良, 帅希祥, 贺小红, 戴涛涛, 邓利珍, . . . 陈军. (2024). 高压射流磨系统处理对全果肉赣南脐橙浆理化性质和营养品质的影响. 食品工业科技, 45(19), 114-123. https://doi.org/10.13386/j.issn1002-0306.2023120062
Chicago Style (17th ed.) Citation俞灿杰, 吕成良, 帅希祥, 贺小红, 戴涛涛, 邓利珍, 刘成梅, and 陈军. "高压射流磨系统处理对全果肉赣南脐橙浆理化性质和营养品质的影响." 食品工业科技 45, no. 19 (2024): 114-123. https://doi.org/10.13386/j.issn1002-0306.2023120062.
MLA (9th ed.) Citation俞灿杰, et al. "高压射流磨系统处理对全果肉赣南脐橙浆理化性质和营养品质的影响." 食品工业科技, vol. 45, no. 19, 2024, pp. 114-123, https://doi.org/10.13386/j.issn1002-0306.2023120062.
Warning: These citations may not always be 100% accurate.