郑云, 郑爽, 周天硕, 鲍伟, 韩齐, & 李艳青. (2023). 肌肉蛋白质降解对发酵肉制品品质影响的研究进展. 食品工业科技, 44(18), 476-483. https://doi.org/10.13386/j.issn1002-0306.2022110202
Chicago Style (17th ed.) Citation郑云, 郑爽, 周天硕, 鲍伟, 韩齐, and 李艳青. "肌肉蛋白质降解对发酵肉制品品质影响的研究进展." 食品工业科技 44, no. 18 (2023): 476-483. https://doi.org/10.13386/j.issn1002-0306.2022110202.
MLA (9th ed.) Citation郑云, et al. "肌肉蛋白质降解对发酵肉制品品质影响的研究进展." 食品工业科技, vol. 44, no. 18, 2023, pp. 476-483, https://doi.org/10.13386/j.issn1002-0306.2022110202.
Warning: These citations may not always be 100% accurate.