葱青叶对椒麻糊挥发性物质的影响.

MLA

何 莲, et al. “葱青叶对椒麻糊挥发性物质的影响. (Chinese).” Journal of Food Safety & Quality, vol. 13, no. 19, Oct. 2022, pp. 6163–70. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=164199473&authtype=sso&custid=ns315887.

APA

何 莲, 易宇文, 胡茂芩, 王 林, 乔明锋, 胡金祥, 许程剑, & 邓 静. (2022). 葱青叶对椒麻糊挥发性物质的影响. (Chinese). Journal of Food Safety & Quality, 13(19), 6163–6170.

Chicago

何 莲, 易宇文, 胡茂芩, 王 林, 乔明锋, 胡金祥, 许程剑, and 邓 静. 2022. “葱青叶对椒麻糊挥发性物质的影响. (Chinese).” Journal of Food Safety & Quality 13 (19): 6163–70. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=164199473&authtype=sso&custid=ns315887.