纳米茶籽油微囊对低脂猪肉糜制品品质影响.

MLA

余　康, et al. “纳米茶籽油微囊对低脂猪肉糜制品品质影响. (Chinese).” Science & Technology of Food Industry, vol. 45, no. 4, Feb. 2024, pp. 61–69. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2023040044.

APA

余　康, 邹　俊, 袁　梦, 季秋雅, & 梅　林. (2024). 纳米茶籽油微囊对低脂猪肉糜制品品质影响. (Chinese). Science & Technology of Food Industry, 45(4), 61–69. https://doi.org/10.13386/j.issn1002-0306.2023040044

Chicago

余　康, 邹　俊, 袁　梦, 季秋雅, and 梅　林. 2024. “纳米茶籽油微囊对低脂猪肉糜制品品质影响. (Chinese).” Science & Technology of Food Industry 45 (4): 61–69. doi:10.13386/j.issn1002-0306.2023040044.