董玉玮, 薛赟, 张文静, 苗敬芝, 刘飞, 李伟, & 孟冬. (2021). 牛蒡茶加工工艺优化及其多糖体外抗氧化活性. 食品工业科技, 42(1), 188-196. https://doi.org/10.13386/j.issn1002-0306.2020030007
Chicago Style (17th ed.) Citation董玉玮, 薛赟, 张文静, 苗敬芝, 刘飞, 李伟, and 孟冬. "牛蒡茶加工工艺优化及其多糖体外抗氧化活性." 食品工业科技 42, no. 1 (2021): 188-196. https://doi.org/10.13386/j.issn1002-0306.2020030007.
MLA (9th ed.) Citation董玉玮, et al. "牛蒡茶加工工艺优化及其多糖体外抗氧化活性." 食品工业科技, vol. 42, no. 1, 2021, pp. 188-196, https://doi.org/10.13386/j.issn1002-0306.2020030007.
Warning: These citations may not always be 100% accurate.