模糊数学评价三种配制新疆葡萄蒸馏酒工艺 及香气成分分析.

MLA

宋晶晶, et al. “模糊数学评价三种配制新疆葡萄蒸馏酒工艺 及香气成分分析. (Chinese).” Modern Food Science & Technology, vol. 37, no. 2, Feb. 2021, pp. 249–60. EBSCOhost, https://doi.org/10.13982/j.mfst.1673-9078.2021.2.0768.

APA

宋晶晶, 李宁, 佟文杰, 赵昊, 王伟雄, 张海军, 杨华峰, 刘秀海, 卢丕超, & 武运. (2021). 模糊数学评价三种配制新疆葡萄蒸馏酒工艺 及香气成分分析. (Chinese). Modern Food Science & Technology, 37(2), 249–260. https://doi.org/10.13982/j.mfst.1673-9078.2021.2.0768

Chicago

宋晶晶, 李宁, 佟文杰, 赵昊, 王伟雄, 张海军, 杨华峰, 刘秀海, 卢丕超, and 武运. 2021. “模糊数学评价三种配制新疆葡萄蒸馏酒工艺 及香气成分分析. (Chinese).” Modern Food Science & Technology 37 (2): 249–60. doi:10.13982/j.mfst.1673-9078.2021.2.0768.