基于嗅觉可视化技术的眉茶等级分类方法.

MLA

丁煜函, et al. “基于嗅觉可视化技术的眉茶等级分类方法. (Chinese).” Shipin Kexue/ Food Science, vol. 43, no. 24, Dec. 2022, pp. 335–41. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-20220331-383.

APA

丁煜函, 葛东营, 荆 磊, Shahzad, M., & 江 辉. (2022). 基于嗅觉可视化技术的眉茶等级分类方法. (Chinese). Shipin Kexue/ Food Science, 43(24), 335–341. https://doi.org/10.7506/spkx1002-6630-20220331-383

Chicago

丁煜函, 葛东营, 荆 磊, Muhammad Shahzad, and 江 辉. 2022. “基于嗅觉可视化技术的眉茶等级分类方法. (Chinese).” Shipin Kexue/ Food Science 43 (24): 335–41. doi:10.7506/spkx1002-6630-20220331-383.