沈卉芳, 董章辉, 周野, 刘成海, 姚鑫淼, & 郑先哲. (2025). 微波加热-纤维素酶酶解提高红小豆全粉功能成分的工艺优化. Transactions of the Chinese Society of Agricultural Engineering, 14(17), 349. https://doi.org/10.11975/j.issn.1002-6819.202503108
Chicago Style (17th ed.) Citation沈卉芳, 董章辉, 周野, 刘成海, 姚鑫淼, and 郑先哲. "微波加热-纤维素酶酶解提高红小豆全粉功能成分的工艺优化." Transactions of the Chinese Society of Agricultural Engineering 14, no. 17 (2025): 349. https://doi.org/10.11975/j.issn.1002-6819.202503108.
MLA (9th ed.) Citation沈卉芳, et al. "微波加热-纤维素酶酶解提高红小豆全粉功能成分的工艺优化." Transactions of the Chinese Society of Agricultural Engineering, vol. 14, no. 17, 2025, p. 349, https://doi.org/10.11975/j.issn.1002-6819.202503108.
Warning: These citations may not always be 100% accurate.
