赵树超1，张相风2，王文昕1，郭兴凤2，逄飞1 ZHAO Shuchao1, Z. X. (2025). pH对醇法花生蛋白功能特性的影响 及其在馒头中的应用Effect of pH on the functional properties of peanut protein prepared by alcohol leaching and their application in steamed bun. 中粮工科（西安）国际工程有限公司.
Chicago Style (17th ed.) Citation赵树超1，张相风2，王文昕1，郭兴凤2，逄飞1 ZHAO Shuchao1, ZHANG Xiangfeng2. PH对醇法花生蛋白功能特性的影响 及其在馒头中的应用Effect of PH on the Functional Properties of Peanut Protein Prepared by Alcohol Leaching and Their Application in Steamed Bun. 中粮工科（西安）国际工程有限公司, 2025.
MLA (9th ed.) Citation赵树超1，张相风2，王文昕1，郭兴凤2，逄飞1 ZHAO Shuchao1, ZHANG Xiangfeng2. PH对醇法花生蛋白功能特性的影响 及其在馒头中的应用Effect of PH on the Functional Properties of Peanut Protein Prepared by Alcohol Leaching and Their Application in Steamed Bun. 中粮工科（西安）国际工程有限公司, 2025.