阮志强, 董玺梅, 蒋雪薇, 邹世东, 杨俊文, 张伟, . . . 方勤军. (2022). 高盐稀态酱油发酵优势真菌与风味物质相关性分析. 食品科学, 43(10), 172-179. https://doi.org/10.7506/spkx1002-6630-20210524-298
Chicago Style (17th ed.) Citation阮志强, 董玺梅, 蒋雪薇, 邹世东, 杨俊文, 张伟, 吴灿, and 方勤军. "高盐稀态酱油发酵优势真菌与风味物质相关性分析." 食品科学 43, no. 10 (2022): 172-179. https://doi.org/10.7506/spkx1002-6630-20210524-298.
MLA (9th ed.) Citation阮志强, et al. "高盐稀态酱油发酵优势真菌与风味物质相关性分析." 食品科学, vol. 43, no. 10, 2022, pp. 172-179, https://doi.org/10.7506/spkx1002-6630-20210524-298.
Warning: These citations may not always be 100% accurate.