非酿酒酵母筛选及协同发酵对醪糟 挥发性风味影响.

MLA

雷英杰, et al. “非酿酒酵母筛选及协同发酵对醪糟 挥发性风味影响. (Chinese).” Shipin Kexue/ Food Science, vol. 45, no. 15, Aug. 2024, pp. 94–102. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-20240112-113.

APA

雷英杰, 赵定锡, 缪 婷, 李宇航, 吴 淼, & 任元元. (2024). 非酿酒酵母筛选及协同发酵对醪糟 挥发性风味影响. (Chinese). Shipin Kexue/ Food Science, 45(15), 94–102. https://doi.org/10.7506/spkx1002-6630-20240112-113

Chicago

雷英杰, 赵定锡, 缪 婷, 李宇航, 吴 淼, and 任元元. 2024. “非酿酒酵母筛选及协同发酵对醪糟 挥发性风味影响. (Chinese).” Shipin Kexue/ Food Science 45 (15): 94–102. doi:10.7506/spkx1002-6630-20240112-113.