阮征, 张驰, 李丹丹, 张延杰, 夏雨, & 李汴生. (2020). 微波预膨发工艺对青稞戚风蛋糕品质的影响. 华南理工大学学报（自然科学版）, 48(11), 131-146. https://doi.org/10.12141/j.issn.1000-565X.190369
Chicago Style (17th ed.) Citation阮征, 张驰, 李丹丹, 张延杰, 夏雨, and 李汴生. "微波预膨发工艺对青稞戚风蛋糕品质的影响." 华南理工大学学报（自然科学版） 48, no. 11 (2020): 131-146. https://doi.org/10.12141/j.issn.1000-565X.190369.
MLA (9th ed.) Citation阮征, et al. "微波预膨发工艺对青稞戚风蛋糕品质的影响." 华南理工大学学报（自然科学版）, vol. 48, no. 11, 2020, pp. 131-146, https://doi.org/10.12141/j.issn.1000-565X.190369.
Warning: These citations may not always be 100% accurate.