糖化搅拌频率对精酿啤酒性质的影响研究.

MLA

王丽丽1，, et al. “糖化搅拌频率对精酿啤酒性质的影响研究. (Chinese).” Food Research & Development, vol. 40, no. 19, Oct. 2019, pp. 76–81. EBSCOhost, https://doi.org/10.12161/j.issn.1005-6521.2019.19.014.

APA

王丽丽1，, 陈浩2，, & 刘世永. (2019). 糖化搅拌频率对精酿啤酒性质的影响研究. (Chinese). Food Research & Development, 40(19), 76–81. https://doi.org/10.12161/j.issn.1005-6521.2019.19.014

Chicago

王丽丽1，, 陈浩2，, and 刘世永. 2019. “糖化搅拌频率对精酿啤酒性质的影响研究. (Chinese).” Food Research & Development 40 (19): 76–81. doi:10.12161/j.issn.1005-6521.2019.19.014.