热诱导下小麦蛋白结构与功能性质变化研究进展.

MLA

曲 敏, et al. “热诱导下小麦蛋白结构与功能性质变化研究进展. (Chinese).” Journal of Food Safety & Quality, vol. 14, no. 15, Aug. 2023, pp. 11–19. 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=171981857&authtype=sso&custid=ns315887.

APA

曲 敏, 姜佩秀, 贾圆芳, 朱 颖, 刘琳琳, 张 光, & 朱秀清. (2023). 热诱导下小麦蛋白结构与功能性质变化研究进展. (Chinese). Journal of Food Safety & Quality, 14(15), 11–19.

Chicago

曲 敏, 姜佩秀, 贾圆芳, 朱 颖, 刘琳琳, 张 光, and 朱秀清. 2023. “热诱导下小麦蛋白结构与功能性质变化研究进展. (Chinese).” Journal of Food Safety & Quality 14 (15): 11–19. 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=171981857&authtype=sso&custid=ns315887.