不同解冻方式对树莓抗氧化成分及其活性的影响.

MLA

吕春茂, et al. “不同解冻方式对树莓抗氧化成分及其活性的影响. (Chinese).” Journal of Shenyang Agricultural University, vol. 49, no. 6, Dec. 2018, pp. 661–70. EBSCOhost, https://doi.org/10.3969/j.issn.1000-1700.2018.06.004.

APA

吕春茂, 刘璐, 孟宪军, 辛广, & 李斌. (2018). 不同解冻方式对树莓抗氧化成分及其活性的影响. (Chinese). Journal of Shenyang Agricultural University, 49(6), 661–670. https://doi.org/10.3969/j.issn.1000-1700.2018.06.004

Chicago

吕春茂, 刘璐, 孟宪军, 辛广, and 李斌. 2018. “不同解冻方式对树莓抗氧化成分及其活性的影响. (Chinese).” Journal of Shenyang Agricultural University 49 (6): 661–70. doi:10.3969/j.issn.1000-1700.2018.06.004.