王欣欣, 陈奕名, 刘晓妍, 位正鹏, 王鹏, 刘瑞志, . . . 李银平. (2021). 金枪鱼蒸煮液中蛋白质的提取工艺优化及性质分析. 食品工业科技, 42(23), 228-234. https://doi.org/10.13386/j.issn1002-0306.2021040151
Chicago Style (17th ed.) Citation王欣欣, 陈奕名, 刘晓妍, 位正鹏, 王鹏, 刘瑞志, 闫鸣艳, and 李银平. "金枪鱼蒸煮液中蛋白质的提取工艺优化及性质分析." 食品工业科技 42, no. 23 (2021): 228-234. https://doi.org/10.13386/j.issn1002-0306.2021040151.
MLA (9th ed.) Citation王欣欣, et al. "金枪鱼蒸煮液中蛋白质的提取工艺优化及性质分析." 食品工业科技, vol. 42, no. 23, 2021, pp. 228-234, https://doi.org/10.13386/j.issn1002-0306.2021040151.
Warning: These citations may not always be 100% accurate.