Cite
基于HS-SPME-GC-MS和多元统计学分析华容芥菜的特征挥发性风味成分.
MLA
李子怡, et al. “基于HS-SPME-GC-MS和多元统计学分析华容芥菜的特征挥发性风味成分. (Chinese).” China Brewing, vol. 43, no. 3, Mar. 2024, pp. 234–42. EBSCOhost, https://doi.org/10.11882/j.issn.0254-5071.2024.03.038.
APA
李子怡, 王锋, 赵玲艳, 徐永兵, & 罗凤莲. (2024). 基于HS-SPME-GC-MS和多元统计学分析华容芥菜的特征挥发性风味成分. (Chinese). China Brewing, 43(3), 234–242. https://doi.org/10.11882/j.issn.0254-5071.2024.03.038
Chicago
李子怡, 王锋, 赵玲艳, 徐永兵, and 罗凤莲. 2024. “基于HS-SPME-GC-MS和多元统计学分析华容芥菜的特征挥发性风味成分. (Chinese).” China Brewing 43 (3): 234–42. doi:10.11882/j.issn.0254-5071.2024.03.038.