尚凡贞, 刘瑞玲, 吴伟杰, 陈杭君, 孟祥红, & 郜海燕. (2021). 无糖益生菌猕猴桃脯工艺优化及其营养风味分析. 食品工业科技, 42(19), 226-237. https://doi.org/10.13386/j.issn1002-0306.2021020074
Chicago Style (17th ed.) Citation尚凡贞, 刘瑞玲, 吴伟杰, 陈杭君, 孟祥红, and 郜海燕. "无糖益生菌猕猴桃脯工艺优化及其营养风味分析." 食品工业科技 42, no. 19 (2021): 226-237. https://doi.org/10.13386/j.issn1002-0306.2021020074.
MLA (9th ed.) Citation尚凡贞, et al. "无糖益生菌猕猴桃脯工艺优化及其营养风味分析." 食品工业科技, vol. 42, no. 19, 2021, pp. 226-237, https://doi.org/10.13386/j.issn1002-0306.2021020074.
Warning: These citations may not always be 100% accurate.