Cite
磷酸盐对巴氏杀菌全蛋液理化及功能性质的影响.
MLA
侯裕梁, et al. “磷酸盐对巴氏杀菌全蛋液理化及功能性质的影响. (Chinese).” Shipin Kexue/ Food Science, vol. 42, no. 22, Nov. 2021, pp. 38–44. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-20201027-278.
APA
侯裕梁, 胡 巍, 贾果禧, 高金燕, 陈红兵, & 佟 平. (2021). 磷酸盐对巴氏杀菌全蛋液理化及功能性质的影响. (Chinese). Shipin Kexue/ Food Science, 42(22), 38–44. https://doi.org/10.7506/spkx1002-6630-20201027-278
Chicago
侯裕梁, 胡 巍, 贾果禧, 高金燕, 陈红兵, and 佟 平. 2021. “磷酸盐对巴氏杀菌全蛋液理化及功能性质的影响. (Chinese).” Shipin Kexue/ Food Science 42 (22): 38–44. doi:10.7506/spkx1002-6630-20201027-278.