1-MCP与MT联合处理对芒果保鲜效果的影响.

MLA

袁芳, et al. “1-MCP与MT联合处理对芒果保鲜效果的影响. (Chinese).” Modern Food Science & Technology, vol. 40, no. 9, Sept. 2024, pp. 219–25. EBSCOhost, https://doi.org/10.13982/j.mfst.1673-9078.2024.9.1015.

APA

袁芳, 黎文卓, 王春艳, 李丽, & 李志红. (2024). 1-MCP与MT联合处理对芒果保鲜效果的影响. (Chinese). Modern Food Science & Technology, 40(9), 219–225. https://doi.org/10.13982/j.mfst.1673-9078.2024.9.1015

Chicago

袁芳, 黎文卓, 王春艳, 李丽, and 李志红. 2024. “1-MCP与MT联合处理对芒果保鲜效果的影响. (Chinese).” Modern Food Science & Technology 40 (9): 219–25. doi:10.13982/j.mfst.1673-9078.2024.9.1015.