大豆杏仁植物基再制干酪理化性质及风味.

MLA

高佳嘉, et al. “大豆杏仁植物基再制干酪理化性质及风味. (Chinese).” Food Research & Development, vol. 45, no. 13, July 2024, pp. 1–9. EBSCOhost, https://doi.org/10.12161/j.issn.1005‐6521.2024.13.001.

APA

高佳嘉, 李平, 胡海玥, 杨冰秋, 张彩霞, 穆伟豪, 汪建明, & 杨晨. (2024). 大豆杏仁植物基再制干酪理化性质及风味. (Chinese). Food Research & Development, 45(13), 1–9. https://doi.org/10.12161/j.issn.1005‐6521.2024.13.001

Chicago

高佳嘉, 李平, 胡海玥, 杨冰秋, 张彩霞, 穆伟豪, 汪建明, and 杨晨. 2024. “大豆杏仁植物基再制干酪理化性质及风味. (Chinese).” Food Research & Development 45 (13): 1–9. doi:10.12161/j.issn.1005‐6521.2024.13.001.