TG 酶-MgCl2 协同诱导对冷榨豆粉凝胶的影响.

MLA

王逢秋节, et al. “TG 酶-MgCl2 协同诱导对冷榨豆粉凝胶的影响. (Chinese).” Shipin Kexue/ Food Science, vol. 43, no. 16, Aug. 2022, pp. 169–76. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-20210806-081.

APA

王逢秋节, 杨鑫鑫, 谷雪莲, 栾滨羽, 黄雨洋, 朱 颖, & 朱秀清. (2022). TG 酶-MgCl2 协同诱导对冷榨豆粉凝胶的影响. (Chinese). Shipin Kexue/ Food Science, 43(16), 169–176. https://doi.org/10.7506/spkx1002-6630-20210806-081

Chicago

王逢秋节, 杨鑫鑫, 谷雪莲, 栾滨羽, 黄雨洋, 朱 颖, and 朱秀清. 2022. “TG 酶-MgCl2 协同诱导对冷榨豆粉凝胶的影响. (Chinese).” Shipin Kexue/ Food Science 43 (16): 169–76. doi:10.7506/spkx1002-6630-20210806-081.