何莲, 易宇文, 徐向波, 乔明锋, 裴红燕, 贾洪锋, . . . 邓静. (2024). 基于电子鼻和气质联用技术分析德庄火锅底料在煮制过程中挥发性物质变化. 食品工业科技, 45(24), 252-262. https://doi.org/10.13386/j.issn1002-0306.2024010239
Chicago Style (17th ed.) Citation何莲, et al. "基于电子鼻和气质联用技术分析德庄火锅底料在煮制过程中挥发性物质变化." 食品工业科技 45, no. 24 (2024): 252-262. https://doi.org/10.13386/j.issn1002-0306.2024010239.
MLA (9th ed.) Citation何莲, et al. "基于电子鼻和气质联用技术分析德庄火锅底料在煮制过程中挥发性物质变化." 食品工业科技, vol. 45, no. 24, 2024, pp. 252-262, https://doi.org/10.13386/j.issn1002-0306.2024010239.
Warning: These citations may not always be 100% accurate.