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.
Цитирование в стиле Чикаго (17-е изд.)LI, Mengfei, Tao YANG, Jiejie WANG, Yang GAO, Yue SUN, Xueling LI, Zhengquan LIU, и 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.
Цитирование MLA (9-е изд.)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.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.