唐凯伟, 黄晓英, 易宇文, 朱成林, 邓静, 冶海潇, & 唐俊妮. (2022). 保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响. 食品工业科技, 43(23), 127-132. https://doi.org/10.13386/j.issn1002-0306.2022020250
Chicago Style (17th ed.) Citation唐凯伟, 黄晓英, 易宇文, 朱成林, 邓静, 冶海潇, and 唐俊妮. "保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响." 食品工业科技 43, no. 23 (2022): 127-132. https://doi.org/10.13386/j.issn1002-0306.2022020250.
MLA (9th ed.) Citation唐凯伟, et al. "保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响." 食品工业科技, vol. 43, no. 23, 2022, pp. 127-132, https://doi.org/10.13386/j.issn1002-0306.2022020250.
Warning: These citations may not always be 100% accurate.