不同高静压小米粉和绿豆粉挥发性风味化合物分析.

MLA

刘振宇, et al. “不同高静压小米粉和绿豆粉挥发性风味化合物分析. (Chinese).” Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, vol. 22, no. 8, Aug. 2022, pp. 297–307. EBSCOhost, https://doi.org/10.16429/j.1009-7848.2022.08.032.

APA

刘振宇, 付永霞, 张 凡, 胡锦蓉, & 沈 群. (2022). 不同高静压小米粉和绿豆粉挥发性风味化合物分析. (Chinese). Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 22(8), 297–307. https://doi.org/10.16429/j.1009-7848.2022.08.032

Chicago

刘振宇, 付永霞, 张 凡, 胡锦蓉, and 沈 群. 2022. “不同高静压小米粉和绿豆粉挥发性风味化合物分析. (Chinese).” Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao 22 (8): 297–307. doi:10.16429/j.1009-7848.2022.08.032.