野阳合多糖及其纯化组分对胆汁酸的结合能力.

MLA

岳雨曦, et al. “野阳合多糖及其纯化组分对胆汁酸的结合能力. (Chinese).” Shipin Kexue/ Food Science, vol. 39, no. 12, June 2018, pp. 154–60. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-201812024.

APA

岳雨曦, 王小燕, 柏丁丁, 黄毅娜, 钟 凯, & 高 鸿. (2018). 野阳合多糖及其纯化组分对胆汁酸的结合能力. (Chinese). Shipin Kexue/ Food Science, 39(12), 154–160. https://doi.org/10.7506/spkx1002-6630-201812024

Chicago

岳雨曦, 王小燕, 柏丁丁, 黄毅娜, 钟 凯, and 高 鸿. 2018. “野阳合多糖及其纯化组分对胆汁酸的结合能力. (Chinese).” Shipin Kexue/ Food Science 39 (12): 154–60. doi:10.7506/spkx1002-6630-201812024.