刘明宇, 蒋家乐, 朱清澄, 王晓栋, & 陶宁萍. (2023). 不同杀菌方式油浸秋刀鱼软罐头贮藏期脂肪酸和挥发性物质的变化. 食品工业科技, 44(20), 359-369. https://doi.org/10.13386/j.issn1002-0306.2023010026
Chicago Style (17th ed.) Citation刘明宇, 蒋家乐, 朱清澄, 王晓栋, and 陶宁萍. "不同杀菌方式油浸秋刀鱼软罐头贮藏期脂肪酸和挥发性物质的变化." 食品工业科技 44, no. 20 (2023): 359-369. https://doi.org/10.13386/j.issn1002-0306.2023010026.
MLA (9th ed.) Citation刘明宇, et al. "不同杀菌方式油浸秋刀鱼软罐头贮藏期脂肪酸和挥发性物质的变化." 食品工业科技, vol. 44, no. 20, 2023, pp. 359-369, https://doi.org/10.13386/j.issn1002-0306.2023010026.
Warning: These citations may not always be 100% accurate.