10 种市售牛油火锅底料理化指标及挥发性 物质差异分析.

MLA

烟胜男, et al. “10 种市售牛油火锅底料理化指标及挥发性 物质差异分析. (Chinese).” Science & Technology of Food Industry, vol. 45, no. 20, Oct. 2024, pp. 252–61. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2023100279.

APA

烟胜男, 魏晓博, 刘慧燕, 王文骏, 杨正苍, & 方海田. (2024). 10 种市售牛油火锅底料理化指标及挥发性 物质差异分析. (Chinese). Science & Technology of Food Industry, 45(20), 252–261. https://doi.org/10.13386/j.issn1002-0306.2023100279

Chicago

烟胜男, 魏晓博, 刘慧燕, 王文骏, 杨正苍, and 方海田. 2024. “10 种市售牛油火锅底料理化指标及挥发性 物质差异分析. (Chinese).” Science & Technology of Food Industry 45 (20): 252–61. doi:10.13386/j.issn1002-0306.2023100279.