响应面优化低共熔溶剂提取乌龙茶多糖的研究.

MLA

黄秀红, et al. “响应面优化低共熔溶剂提取乌龙茶多糖的研究. (Chinese).” Food Research & Development, vol. 41, no. 11, June 2020, pp. 96–103. EBSCOhost, https://doi.org/10.12161/j.issn.1005-6521.2020.11.016.

APA

黄秀红, 刘丽辰, 阮怿航, 程博思, & 林金科. (2020). 响应面优化低共熔溶剂提取乌龙茶多糖的研究. (Chinese). Food Research & Development, 41(11), 96–103. https://doi.org/10.12161/j.issn.1005-6521.2020.11.016

Chicago

黄秀红, 刘丽辰, 阮怿航, 程博思, and 林金科. 2020. “响应面优化低共熔溶剂提取乌龙茶多糖的研究. (Chinese).” Food Research & Development 41 (11): 96–103. doi:10.12161/j.issn.1005-6521.2020.11.016.