太湖蟹加工过程中呈味核苷酸变化规律研究.

MLA

胡奇杰, et al. “太湖蟹加工过程中呈味核苷酸变化规律研究. (Chinese).” Food Research & Development, vol. 38, no. 22, Dec. 2017, pp. 1–7. EBSCOhost, https://doi.org/10.3969/j.issn.1005-6521.2017.22.021.

APA

胡奇杰, 朱佳茜, 陈褚建, & 谷贵章. (2017). 太湖蟹加工过程中呈味核苷酸变化规律研究. (Chinese). Food Research & Development, 38(22), 1–7. https://doi.org/10.3969/j.issn.1005-6521.2017.22.021

Chicago

胡奇杰, 朱佳茜, 陈褚建, and 谷贵章. 2017. “太湖蟹加工过程中呈味核苷酸变化规律研究. (Chinese).” Food Research & Development 38 (22): 1–7. doi:10.3969/j.issn.1005-6521.2017.22.021.