食源性多肽的降血压作用及其机制研究进展.

MLA

王宝贝, et al. “食源性多肽的降血压作用及其机制研究进展. (Chinese).” Food & Machinery, no. 3, Mar. 2024, pp. 217–24. EBSCOhost, https://doi.org/10.13652/j.spjx.1003.5788.2023.80842.

APA

王宝贝, 张慧, 刘宇松, 陈洪彬, 郭凤仙, & 郑宗平. (2024). 食源性多肽的降血压作用及其机制研究进展. (Chinese). Food & Machinery, 3, 217–224. https://doi.org/10.13652/j.spjx.1003.5788.2023.80842

Chicago

王宝贝, 张慧, 刘宇松, 陈洪彬, 郭凤仙, and 郑宗平. 2024. “食源性多肽的降血压作用及其机制研究进展. (Chinese).” Food & Machinery, no. 3 (March): 217–24. doi:10.13652/j.spjx.1003.5788.2023.80842.