西北酵头发酵绿豆粉对绿豆面包品质的影响.

MLA

关纬超, et al. “西北酵头发酵绿豆粉对绿豆面包品质的影响. (Chinese).” Science & Technology of Food Industry, vol. 45, no. 22, Nov. 2024, pp. 141–49. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2024010232.

APA

关纬超, 张炜佳, 董立军, 李曼, 张喜玲, 顾辰琦, 胡秀发, 王晓明, 郝晓亮, 郑婵敏, 张宇光, & 杨庆余. (2024). 西北酵头发酵绿豆粉对绿豆面包品质的影响. (Chinese). Science & Technology of Food Industry, 45(22), 141–149. https://doi.org/10.13386/j.issn1002-0306.2024010232

Chicago

关纬超, 张炜佳, 董立军, 李曼, 张喜玲, 顾辰琦, 胡秀发, et al. 2024. “西北酵头发酵绿豆粉对绿豆面包品质的影响. (Chinese).” Science & Technology of Food Industry 45 (22): 141–49. doi:10.13386/j.issn1002-0306.2024010232.