李晓贞, 陈旭, 杨傅佳, 黄丹, 黄建联, 刘永乐, & 汪少芸. (2023). 白鲢鱼鳞抗冻多肽的制备及对冻融鱼糜凝胶特性的改善作用. 食品工业科技, 44(1), 242-252. https://doi.org/10.13386/j.issn1002-0306.2022040039
Chicago Style (17th ed.) Citation李晓贞, 陈旭, 杨傅佳, 黄丹, 黄建联, 刘永乐, and 汪少芸. "白鲢鱼鳞抗冻多肽的制备及对冻融鱼糜凝胶特性的改善作用." 食品工业科技 44, no. 1 (2023): 242-252. https://doi.org/10.13386/j.issn1002-0306.2022040039.
MLA (9th ed.) Citation李晓贞, et al. "白鲢鱼鳞抗冻多肽的制备及对冻融鱼糜凝胶特性的改善作用." 食品工业科技, vol. 44, no. 1, 2023, pp. 242-252, https://doi.org/10.13386/j.issn1002-0306.2022040039.
Warning: These citations may not always be 100% accurate.