陈援援, 马凯华, 牛文秀, 孙慧娟, 任小青, & 马俪珍. (2022). 微生物发酵剂对风干肠风味形成及变化的影响. 食品科学, 43(14), 125-135. https://doi.org/10.7506/spkx1002-6630-20210816-198
Chicago Style (17th ed.) Citation陈援援, 马凯华, 牛文秀, 孙慧娟, 任小青, and 马俪珍. "微生物发酵剂对风干肠风味形成及变化的影响." 食品科学 43, no. 14 (2022): 125-135. https://doi.org/10.7506/spkx1002-6630-20210816-198.
MLA (9th ed.) Citation陈援援, et al. "微生物发酵剂对风干肠风味形成及变化的影响." 食品科学, vol. 43, no. 14, 2022, pp. 125-135, https://doi.org/10.7506/spkx1002-6630-20210816-198.
Warning: These citations may not always be 100% accurate.