董冰冰, 田方, 刘静, & 蔡路昀. (2023). 发酵型果酒降酸工艺及其对风味影响的研究进展. 食品工业科技, 44(22), 368-376. https://doi.org/10.13386/j.issn1002-0306.2023020078
Chicago Style (17th ed.) Citation董冰冰, 田方, 刘静, and 蔡路昀. "发酵型果酒降酸工艺及其对风味影响的研究进展." 食品工业科技 44, no. 22 (2023): 368-376. https://doi.org/10.13386/j.issn1002-0306.2023020078.
MLA (9th ed.) Citation董冰冰, et al. "发酵型果酒降酸工艺及其对风味影响的研究进展." 食品工业科技, vol. 44, no. 22, 2023, pp. 368-376, https://doi.org/10.13386/j.issn1002-0306.2023020078.
Warning: These citations may not always be 100% accurate.