安莲霞, 苏伟, 母应春, & 尹学东. (2023). 剁椒萝卜后熟期微生物多样性与风味品质分析. 食品工业科技, 44(19), 128-139. https://doi.org/10.13386/j.issn1002-0306.2022120232
Chicago Style (17th ed.) Citation安莲霞, 苏伟, 母应春, and 尹学东. "剁椒萝卜后熟期微生物多样性与风味品质分析." 食品工业科技 44, no. 19 (2023): 128-139. https://doi.org/10.13386/j.issn1002-0306.2022120232.
MLA (9th ed.) Citation安莲霞, et al. "剁椒萝卜后熟期微生物多样性与风味品质分析." 食品工业科技, vol. 44, no. 19, 2023, pp. 128-139, https://doi.org/10.13386/j.issn1002-0306.2022120232.
Warning: These citations may not always be 100% accurate.