李益臻, 宋欣欣, 马恺扬, 张见, 万欣怡, 冯进, . . . 方旭波. (2024). 改性处理对牛蒡根膳食纤维结构和功能特性的影响. 食品工业科技, 45(18), 63-71. https://doi.org/10.13386/j.issn1002-0306.2023100115
Chicago Style (17th ed.) Citation李益臻, 宋欣欣, 马恺扬, 张见, 万欣怡, 冯进, 陈小娥, 李莹, and 方旭波. "改性处理对牛蒡根膳食纤维结构和功能特性的影响." 食品工业科技 45, no. 18 (2024): 63-71. https://doi.org/10.13386/j.issn1002-0306.2023100115.
MLA (9th ed.) Citation李益臻, et al. "改性处理对牛蒡根膳食纤维结构和功能特性的影响." 食品工业科技, vol. 45, no. 18, 2024, pp. 63-71, https://doi.org/10.13386/j.issn1002-0306.2023100115.
Warning: These citations may not always be 100% accurate.