尹红梅, 陈浩然, 尹紫冉, 唐桢懿, 曾金秀, 施晓丹, . . . 涂宗财. (2024). 传统发酵和接种发酵霉鱼的品质比较分析. 食品工业科技, 45(15), 56-65. https://doi.org/10.13386/j.issn1002-0306.2023070267
Chicago Style (17th ed.) Citation尹红梅, 陈浩然, 尹紫冉, 唐桢懿, 曾金秀, 施晓丹, 张露, and 涂宗财. "传统发酵和接种发酵霉鱼的品质比较分析." 食品工业科技 45, no. 15 (2024): 56-65. https://doi.org/10.13386/j.issn1002-0306.2023070267.
MLA (9th ed.) Citation尹红梅, et al. "传统发酵和接种发酵霉鱼的品质比较分析." 食品工业科技, vol. 45, no. 15, 2024, pp. 56-65, https://doi.org/10.13386/j.issn1002-0306.2023070267.
Warning: These citations may not always be 100% accurate.