刘晓芳, 姜鹏飞, 杜晓平, 傅宝尚, 尚珊, & 祁立波. (2025). 离子强度对南极磷虾肉保水性及其肌原纤维蛋白特性的影响. 食品工业科技, 46(6), 64-74. https://doi.org/10.13386/j.issn1002-0306.2024030388
Chicago Style (17th ed.) Citation刘晓芳, 姜鹏飞, 杜晓平, 傅宝尚, 尚珊, and 祁立波. "离子强度对南极磷虾肉保水性及其肌原纤维蛋白特性的影响." 食品工业科技 46, no. 6 (2025): 64-74. https://doi.org/10.13386/j.issn1002-0306.2024030388.
MLA (9th ed.) Citation刘晓芳, et al. "离子强度对南极磷虾肉保水性及其肌原纤维蛋白特性的影响." 食品工业科技, vol. 46, no. 6, 2025, pp. 64-74, https://doi.org/10.13386/j.issn1002-0306.2024030388.
Warning: These citations may not always be 100% accurate.