Cite
板栗醋发酵工艺优化及挥发性成分分析.
MLA
刘庆双, and 杨晓宽. “板栗醋发酵工艺优化及挥发性成分分析. (Chinese).” Food Research & Development, vol. 45, no. 3, Feb. 2024, pp. 163–73. EBSCOhost, https://doi.org/10.12161/j.issn.1005-6521.2024.03.023.
APA
刘庆双, & 杨晓宽. (2024). 板栗醋发酵工艺优化及挥发性成分分析. (Chinese). Food Research & Development, 45(3), 163–173. https://doi.org/10.12161/j.issn.1005-6521.2024.03.023
Chicago
刘庆双, and 杨晓宽. 2024. “板栗醋发酵工艺优化及挥发性成分分析. (Chinese).” Food Research & Development 45 (3): 163–73. doi:10.12161/j.issn.1005-6521.2024.03.023.