邹怡茜, 陈海强, 潘卓官, & 周爱梅. (2023). 超高压耦合热处理过程对鳙鱼鱼糜凝胶特性及水分迁移的影响. 食品工业科技, 44(23), 70-79. https://doi.org/10.13386/j.issn1002-0306.2023020083
Chicago Style (17th ed.) Citation邹怡茜, 陈海强, 潘卓官, and 周爱梅. "超高压耦合热处理过程对鳙鱼鱼糜凝胶特性及水分迁移的影响." 食品工业科技 44, no. 23 (2023): 70-79. https://doi.org/10.13386/j.issn1002-0306.2023020083.
MLA (9th ed.) Citation邹怡茜, et al. "超高压耦合热处理过程对鳙鱼鱼糜凝胶特性及水分迁移的影响." 食品工业科技, vol. 44, no. 23, 2023, pp. 70-79, https://doi.org/10.13386/j.issn1002-0306.2023020083.
Warning: These citations may not always be 100% accurate.