王琦, 岳大鹏, 王然然, 周敏, 侯温甫, 王睿, & 刘峥. (2021). 风干金鲳鱼制品加工过程中脂质氧化和挥发性成分的变化. 食品工业科技, 42(1), 54-60. https://doi.org/10.13386/j.issn1002-0306.2019100005
Chicago Style (17th ed.) Citation王琦, 岳大鹏, 王然然, 周敏, 侯温甫, 王睿, and 刘峥. "风干金鲳鱼制品加工过程中脂质氧化和挥发性成分的变化." 食品工业科技 42, no. 1 (2021): 54-60. https://doi.org/10.13386/j.issn1002-0306.2019100005.
MLA (9th ed.) Citation王琦, et al. "风干金鲳鱼制品加工过程中脂质氧化和挥发性成分的变化." 食品工业科技, vol. 42, no. 1, 2021, pp. 54-60, https://doi.org/10.13386/j.issn1002-0306.2019100005.
Warning: These citations may not always be 100% accurate.