LIU, J., YANG, P., WANG, K., LIU, Y., PRINCE, C., HUANG, F., . . . ZHANG, C. (2025). Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model. Shipin gongye ke-ji, 46(7), 272-282. https://doi.org/10.13386/j.issn1002-0306.2024050156
Chicago-referens (17:e uppl.)LIU, Jiaxin, Ping YANG, Kangyu WANG, Yue LIU, Chisoro PRINCE, Feng HUANG, Hongbo LI, Haizhen MO, och Chunhui ZHANG. "Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model." Shipin Gongye Ke-ji 46, no. 7 (2025): 272-282. https://doi.org/10.13386/j.issn1002-0306.2024050156.
MLA-referens (9:e uppl.)LIU, Jiaxin, et al. "Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model." Shipin Gongye Ke-ji, vol. 46, no. 7, 2025, pp. 272-282, https://doi.org/10.13386/j.issn1002-0306.2024050156.
