品种和成熟度对油橄榄鲜果功效成分及抗氧化能力的影响.

MLA

熊政委, et al. “品种和成熟度对油橄榄鲜果功效成分及抗氧化能力的影响. (Chinese).” Shipin Kexue/ Food Science, vol. 39, no. 17, Sept. 2018, pp. 61–66. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-201817010.

APA

熊政委, 谢跃杰, 黄梅桂, 赵富昌v4, 王仲明v1,2, 任贵礼, & 王 强. (2018). 品种和成熟度对油橄榄鲜果功效成分及抗氧化能力的影响. (Chinese). Shipin Kexue/ Food Science, 39(17), 61–66. https://doi.org/10.7506/spkx1002-6630-201817010

Chicago

熊政委, 谢跃杰, 黄梅桂, 赵富昌v4, 王仲明v1,2, 任贵礼, and 王 强. 2018. “品种和成熟度对油橄榄鲜果功效成分及抗氧化能力的影响. (Chinese).” Shipin Kexue/ Food Science 39 (17): 61–66. doi:10.7506/spkx1002-6630-201817010.