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61.
以HgCl2为毒性参照,以等毒性配比法研究了饲用盐酸金霉素、吉他霉素、盐霉素和黄霉素对发光细菌的单一及联合毒性。结果表明:盐酸金霉素、吉他霉素、盐霉素、黄霉素对明亮发光杆菌的急性毒性EC50分别为9.21、146.13、4.24 mg/L和134.68 mg/L,发光细菌的相对发光强度(RLU)随着抗生素浓度的提高而降低,并分别在2~16、25~200、1~8 mg/L和25~200 mg/L范围内呈良好线性关系;多元饲用抗生素对发光细菌具有联合毒性的作用,吉他霉素与盐酸金霉素、盐霉素和黄霉素3种抗生素的二元组合对发光细菌的联合毒性表现为较强的协同作用,而盐酸金霉素、盐霉素和黄霉素两两分别组合对发光细菌的联合毒性表现为拮抗作用;三元及四元抗生素混合体系对发光细菌的联合毒性均表现为拮抗作用。 相似文献
62.
结合气相色谱仪,利用乙炔还原等方法对高寒地区重要饲用植物——燕麦(Avenasativa)根际联合固氮菌进行了分离和鉴定。结果表明,该地区燕麦根际联合固氮菌株较少(8株),菌株分布以根系表面(RP)最多,根表土壤(RS)次之,距根系较远的土壤(NRS)和根内(HP)最少,即:RP>RS>NRS≥HP;菌株固氮酶活性相差较大(C2H4112.5~1147.9nmol/mL·h),具有较高固氮酶活性的菌株较少(C2H4大于500nmol/mL·h只有2株);菌株均为革兰氏阴性菌,经鉴定分属Azotobacter(3株)、Pseudomonas(3株)和Azospirillus(2株)3个属。相对于其它生境和植物,高寒地区燕麦根际联合固氮菌种类较为单一。 相似文献
63.
为明确乳酸菌、纤维素酶及二者混合物对光叶紫花苕(Vicia villosa var. glabrescens)青贮发酵品质的影响,设置CK、乳酸菌(0.5×106, 1.0×106,1.5×106 cfu·g-1)、纤维素酶(2.0, 3.3, 4.6 g·t-1),以及乳酸菌+纤维素酶(0.5×106 cfu·g-1+2.0 g·t-1,1.0×106 cfu·g-1 + 3.3 g·t-1, 1.5×106 cfu·g-1+4.6 g·t-1)共10个处理,青贮60 d后测定相关指标。结果表明:除乳酸菌外,其他处理组都不同程度的降低了青贮饲料pH值,增加了可溶性碳水化合物(WSC)含量;添加3.3 g·t-1纤维素酶显著降低了青贮饲料的中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量(P<0.05);添加1.0×106 cfu·g-1乳酸菌+3.3 g·t-1纤维素酶显著提高了青贮饲料的粗蛋白(CP)和乳酸含量(P<0.05);添加0.5×106 cfu·g-1乳酸菌+2.0 g·t-1纤维素酶显著降低了氨态氮(NH3-N)含量(P<0.05)。综合各项指标,添加0.5×106 cfu·g-1乳酸菌、2.0 g·t-1纤维素酶或1.0×106 cfu·g-1乳酸菌+3.3 g·t-1纤维素酶的光叶紫花苕发酵品质最好。 相似文献
64.
65.
趋磁细菌具有独特的磁场运动特性、生物学特性,其磁小体可作为生物活性物质的固定载体、磁记忆材料等.笔者介绍了趋磁细菌的发现、种类、特点及趋磁细菌在生物导航、重金属废水处理、地质学研究及医学等方面的应用前景. 相似文献
66.
The present study aimed to assess the palatability of sausages undergoing low‐temperature fermentation and drying process. Lactobacillus sakei D‐1001 or Lactobacillus salivarius A001 were used as starter cultures for fermentation, and the following properties of the sausages were investigated: colony‐forming units of lactic acid bacteria; concentrations of lactic acid, protein, peptides, and free amino acids; distribution of protein; composition of free amino acids; and physical properties and taste. Alterations in the composition of proteins, peptides, and free amino acids as well as in various physical properties were caused by fermentation by lactic acid bacteria. A sensory test indicated that the palatability of the fermented sausages was greater than that of the non‐fermented sausages, particularly in terms of hardness and juiciness. This was considered to be due to protein degeneration and changes in the physical properties of the sausages as a result of fermentation by lactic acid bacteria. However, the taste of the fermented sausages was sourer than that of the non‐fermented sausages, and therefore, inferior. Our study revealed that the palatability of the sausages in terms of hardness and juiciness were increased by low‐temperature fermentation by lactic acid bacteria and the drying process. 相似文献
67.
Anchalee Khongpradit Phoompong Boonsaen Nitipong Homwong Yutaka Suzuki Satoshi Koike Suriya Sawanon Yasuo Kobayashi 《Animal Science Journal》2020,91(1)
Pineapple stem starch (PS) was evaluated for its suitability as a new starch source in concentrate for fattening cattle, based on the growth performance, blood profile, and rumen parameters of 36 steers in a 206‐day feeding study. PS was formulated as a 40% concentrate and fed with forage in comparison with ground corn (GC) and ground cassava (CA) formulated at the same level. PS feeding improved weight gain and feed conversion ratio without affecting feed intake. PS did not obviously influence blood lipid profiles throughout the experiment. Ruminal concentration of total short‐chain fatty acids (SCFA) increased with PS without affecting SCFA composition throughout the feeding study. Rumen amylolytic group, especially Ruminococcus bromii, was dominant in the rumen microbial community, and showed increased abundance by PS feeding throughout the experiment. These results clearly indicate the potential of PS as a useful starch source for fattening cattle in terms of rumen fermentation and growth performance. 相似文献
68.
69.
[目的]研究抗菌肽对抗生素耐药菌株的抑菌活性。[方法]利用抗性平板划线法从腹泻病牛血便中筛选分离出1株耐药菌,通过16S rDNA序列进行鉴定,采用琼脂孔穴扩散法通过梯度盐酸壮观霉素(spectinomycin,Spe+)、氨苄青霉素(ampicillin,Amp+)、硫酸卡那霉素(kanamycin,Kan+)和氯霉素(chloramphenicol,Cm+)试验确定该菌药敏特性,并利用1种抗菌肽制剂对该菌株进行药敏试验。[结果]经BLAST比对分析该菌16S rDNA序列,鉴定该耐药菌为科氏葡萄球菌(Staphylococcus cohnii),此菌对Amp+敏感,但对试验中其他抗生素均有耐药性,各梯度抗菌肽对该耐药菌均具有明显的抑菌活性。[结论]抗菌肽能有效抑制耐药科氏葡萄球菌的生长,有望在畜牧生产中代替抗生素使用。 相似文献
70.
Kenji UCHIDA Masahiro HIRATA Hidemasa MOTOSHIMA Tadasu URASHIMA Ikichi ARAI 《Animal Science Journal》2007,78(6):650-658
The traditional fermented dairy products were collected from three nomadic families in Donto‐Govi prefecture in Mongolia (central Mongolia), and those microbiota were analyzed. These samples consist three of ‘airag’, two of ‘tarag’, two of ‘isgelen tarag’ and ‘qoormog’, and some cheeses. In airag, Lactobacillus (L.) helveticus, L. kefiri, and Saccharomyces (S.) dairensis were common, and L. paracasei, L. plantarum, L. farciminis, S. cerevisiae, Issachenkia (I.) orientalis, Kluyveromyces (K.) wickerhamii were also found. In tarag, isgelen tarag and qoormog, L. helveticus, L. kefiri, L. fermentum, L. paracasei and L. acetotolerance were found. L. delbrueckii subsp. bulgaricus was also found in one tarag and one qoormog samples. Randomly amplified polymorphic DNA (RAPD) analysis showed that there were diversity in each L. helveticus family and products, and there were common strains found in airag and tarag in the same family. 相似文献