吕想, 高甜甜, 刘伟, & 张菊华. (2023). 基于GC-IMS分析非酿酒酵母与酿酒酵母混合发酵脐橙酒挥发性香气成分. 食品工业科技, 44(17), 139-148. https://doi.org/10.13386/j.issn1002-0306.2022100310
Chicago Style (17th ed.) Citation吕想, 高甜甜, 刘伟, and 张菊华. "基于GC-IMS分析非酿酒酵母与酿酒酵母混合发酵脐橙酒挥发性香气成分." 食品工业科技 44, no. 17 (2023): 139-148. https://doi.org/10.13386/j.issn1002-0306.2022100310.
MLA (9th ed.) Citation吕想, et al. "基于GC-IMS分析非酿酒酵母与酿酒酵母混合发酵脐橙酒挥发性香气成分." 食品工业科技, vol. 44, no. 17, 2023, pp. 139-148, https://doi.org/10.13386/j.issn1002-0306.2022100310.
Warning: These citations may not always be 100% accurate.