胡雨卿, 余元善, 宋贤良, 邹波, 吴继军, 徐玉娟, . . . 胡腾根. (2023). 多酚对类胡萝卜素抗氧化性和稳定性的影响. 食品工业科技, 44(19), 57-67. https://doi.org/10.13386/j.issn1002-0306.2022110297
Chicago Style (17th ed.) Citation胡雨卿, 余元善, 宋贤良, 邹波, 吴继军, 徐玉娟, 肖更生, and 胡腾根. "多酚对类胡萝卜素抗氧化性和稳定性的影响." 食品工业科技 44, no. 19 (2023): 57-67. https://doi.org/10.13386/j.issn1002-0306.2022110297.
MLA (9th ed.) Citation胡雨卿, et al. "多酚对类胡萝卜素抗氧化性和稳定性的影响." 食品工业科技, vol. 44, no. 19, 2023, pp. 57-67, https://doi.org/10.13386/j.issn1002-0306.2022110297.
Warning: These citations may not always be 100% accurate.