Cite
高膳食纤维油橄榄果渣糊酶解工艺优化.
MLA
刘青林, et al. “高膳食纤维油橄榄果渣糊酶解工艺优化. (Chinese).” Food Research & Development, vol. 45, no. 16, Aug. 2024, pp. 130–36. EBSCOhost, https://doi.org/10.12161/j.issn.1005-6521.2024.16.017.
APA
刘青林, 陈茜, 姜虹宇, 王国庆, 梅灵霞, & 古小露. (2024). 高膳食纤维油橄榄果渣糊酶解工艺优化. (Chinese). Food Research & Development, 45(16), 130–136. https://doi.org/10.12161/j.issn.1005-6521.2024.16.017
Chicago
刘青林, 陈茜, 姜虹宇, 王国庆, 梅灵霞, and 古小露. 2024. “高膳食纤维油橄榄果渣糊酶解工艺优化. (Chinese).” Food Research & Development 45 (16): 130–36. doi:10.12161/j.issn.1005-6521.2024.16.017.