Cite
不同条件下乳清蛋白水解物乳化性的变化及机理分析.
MLA
黄雯婷, et al. “不同条件下乳清蛋白水解物乳化性的变化及机理分析. (Chinese).” Journal of Chinese Institute of Food Science & Technology, vol. 23, no. 3, Mar. 2023, pp. 99–110. EBSCOhost, https://doi.org/10.16429/j.1009-7848.2023.03.011.
APA
黄雯婷, 茅宇虹, 蔡珍玲, 陈兰, 李仁宽, & 叶秀云. (2023). 不同条件下乳清蛋白水解物乳化性的变化及机理分析. (Chinese). Journal of Chinese Institute of Food Science & Technology, 23(3), 99–110. https://doi.org/10.16429/j.1009-7848.2023.03.011
Chicago
黄雯婷, 茅宇虹, 蔡珍玲, 陈兰, 李仁宽, and 叶秀云. 2023. “不同条件下乳清蛋白水解物乳化性的变化及机理分析. (Chinese).” Journal of Chinese Institute of Food Science & Technology 23 (3): 99–110. doi:10.16429/j.1009-7848.2023.03.011.