杨倩, 贾洪锋, 张淼, & 黄佳. (2024). 不同烹制加工阶段水煮肉片关键挥发性风味物质分析. 食品与机械, 40(10), 28-38. https://doi.org/10.13652/j.spjx.1003.5788.2023.80736
Chicago Style (17th ed.) Citation杨倩, 贾洪锋, 张淼, and 黄佳. "不同烹制加工阶段水煮肉片关键挥发性风味物质分析." 食品与机械 40, no. 10 (2024): 28-38. https://doi.org/10.13652/j.spjx.1003.5788.2023.80736.
MLA (9th ed.) Citation杨倩, et al. "不同烹制加工阶段水煮肉片关键挥发性风味物质分析." 食品与机械, vol. 40, no. 10, 2024, pp. 28-38, https://doi.org/10.13652/j.spjx.1003.5788.2023.80736.
Warning: These citations may not always be 100% accurate.