煮制工艺对中国对虾品质的影响.

MLA

顾赛麒, et al. “煮制工艺对中国对虾品质的影响. (Chinese).” Shipin Kexue/ Food Science, vol. 41, no. 2, Jan. 2020, pp. 276–83. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-20190605-041.

APA

顾赛麒, 戴王力, 鲍嵘斌, 陈 园, 周绪霞, & 丁玉庭. (2020). 煮制工艺对中国对虾品质的影响. (Chinese). Shipin Kexue/ Food Science, 41(2), 276–283. https://doi.org/10.7506/spkx1002-6630-20190605-041

Chicago

顾赛麒, 戴王力, 鲍嵘斌, 陈 园, 周绪霞, and 丁玉庭. 2020. “煮制工艺对中国对虾品质的影响. (Chinese).” Shipin Kexue/ Food Science 41 (2): 276–83. doi:10.7506/spkx1002-6630-20190605-041.