6种云南核桃蛋白质乳化性及其 乳化稳定性.

MLA

袁奖娟, et al. “6种云南核桃蛋白质乳化性及其 乳化稳定性. (Chinese).” Food Research & Development, vol. 44, no. 9, May 2023, pp. 36–111. EBSCOhost, https://doi.org/10.12161/j.issn.1005-6521.2023.09.006.

APA

袁奖娟, 胡祥, 刘云, & 阚欢. (2023). 6种云南核桃蛋白质乳化性及其 乳化稳定性. (Chinese). Food Research & Development, 44(9), 36–111. https://doi.org/10.12161/j.issn.1005-6521.2023.09.006

Chicago

袁奖娟, 胡祥, 刘云, and 阚欢. 2023. “6种云南核桃蛋白质乳化性及其 乳化稳定性. (Chinese).” Food Research & Development 44 (9): 36–111. doi:10.12161/j.issn.1005-6521.2023.09.006.