Cite
传统腌腊肉制品中微生物多样性研究进展.
MLA
王正莉, et al. “传统腌腊肉制品中微生物多样性研究进展. (Chinese).” Food Research & Development, vol. 42, no. 8, Apr. 2021, pp. 202–06. EBSCOhost, https://doi.org/10.12161/j.issn.1005-6521.2021.08.033.
APA
王正莉, 王卫, 陈林, 黄倩, 白婷, & 张佳敏. (2021). 传统腌腊肉制品中微生物多样性研究进展. (Chinese). Food Research & Development, 42(8), 202–206. https://doi.org/10.12161/j.issn.1005-6521.2021.08.033
Chicago
王正莉, 王卫, 陈林, 黄倩, 白婷, and 张佳敏. 2021. “传统腌腊肉制品中微生物多样性研究进展. (Chinese).” Food Research & Development 42 (8): 202–6. doi:10.12161/j.issn.1005-6521.2021.08.033.