LI, M., YANG, T., WANG, J., GAO, Y., SUN, Y., LI, X., . . . LIANG, J. (2022). Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea. The editorial department of Science and Technology of Food Industry.
Chicagoスタイル(17版)引用形式LI, Mengfei, Tao YANG, Jiejie WANG, Yang GAO, Yue SUN, Xueling LI, Zhengquan LIU, , Jin LIANG. Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea. The editorial department of Science and Technology of Food Industry, 2022.
MLA(9版)引用形式LI, Mengfei, et al. Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea. The editorial department of Science and Technology of Food Industry, 2022.
警告: この引用は必ずしも正確ではありません.