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J. Morgan Varner Francis E. Putz Joseph J. OBrien J. Kevin Hiers Robert J. Mitchell Doria R. Gordon 《Forest Ecology and Management》2009,258(11):2467-2474
Understanding the proximate causes of post-fire conifer mortality due to smoldering duff fires is essential to the restoration and management of coniferous forests throughout North America. To better understand duff fire-caused mortality, we investigated tree stress and radial growth following experimental fires in a long-unburned forest on deep sands in northern Florida, USA. We burned basal fuels surrounding 80 mature Pinus palustris Mill. in a randomized experiment comparing the effects of basal burning treatments on stem vascular meristems; surficial roots; root and stem combinations; and a non-smoldering control. We examined the effects of duration of lethal temperatures (>60 °C) on subsequent pine radial growth and root non-structural carbohydrates (starch and sugar). Duff and mineral soil temperatures in the experimental fires consistently exceeded 60 °C for over an hour following ignition, with lethal temperatures of shorter duration recorded 20 cm below the mineral soil surface. Duff heating was best explained by day-of-burn Oe horizon moisture (P = 0.01), although little variation was explained (R2 = 0.24). Post-fire changes in latewood radial increment in the year following fires was related to duration of temperatures >60 °C 10 cm deep in the mineral soil (P = 0.07), but explained little variability in post-fire growth (R2 = 0.17). In contrast, changes in non-structural carbohydrate content in coarse roots (2–5 mm diameter) 120 days following burning were more strongly correlated with the duration of lethal heating 5 cm below the mineral soil surface (P = 0.02; R2 = 0.53). Results from this study implicate the role of mineral soil heating in the post-fire decline of mature longleaf pine following restoration fires in sandy soils. 相似文献
173.
采用热榨法和热浸提法对苦荬菜汁进行提取试验。通过对出汁率、可溶性固形物含量和感官质量等进行综合分析与评价,探讨2种提取方法的工艺条件,同时将2种提取方法与鲜榨法进行比较分析,最终筛选出1种较合理的苦荬菜汁提取方法。结果表明,热榨法提取苦荬菜汁的最适工艺条件为:热烫温度90℃,热烫时间1 min;热浸法提取苦荬菜汁的最适工艺条件为:料水比1∶2,浸提时间2 h,浸提温度60℃;热榨法提取苦荬菜汁工艺合理,出汁率达61.84%,可溶性固形物含量达4.24%,所得苦荬菜汁苦香味浓郁、无异味,颜色青绿,稳定性好。 相似文献
174.
Heating with gas can reduce air pollutant emission and therefore becomes a new sort of peak load heat source. To study the atmospheric environmental impact, we adopted a newly built combined heating system and simulated its pollutant dispersion for centralized and distributed peak heating. The simulations were based on the improved regulatory environmental impact assessment (EIA) guidelines for atmospheric environment. The model developed an algorithm for infill wind direction simulation and exported pollutant contours for comparisons. Simulation results show that the system's atmospheric environmental impact is related not only to the pollution emission quantity per quantificational heating, but also to the distribution of heat resource in the gas fired boilers. The centralized peak heating has comparatively small environmental impact; for distributed peak heating, the more concentration of gas fired boilers distribution is applied, the more serious environmental impact will be. In addition, the optimum setting proportion of gas fired boilers should be between 0.2 and 0.6 from the perspective of environmental impact. 相似文献
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为研究微孔散热条件下,多孔毛管沿程温度分布规律、温室冠层以下空间的垂直温度梯度及其与主要影响因素之间的关系,构建了多孔毛管温室空间热风增温实验系统。对多孔毛管进行保温围护,以毛管进口温度、进风压力、出风孔径等为实验参数,采集毛管前端孔口、中间孔口与末端孔口围护空间内温度数据,分析其在毛管沿程方向上和垂直空间内的分布规律。实验结果表明,毛管沿程出风孔口围护空间温升略有降低;垂直空间内温升呈先上升后下降的驼峰状变化趋势。不同进口温度、进风压力条件下,构建的热风增温系统可以使围护空间内距地面800~1 200 mm高度空间内的温度升高2.5~6.2℃。 相似文献
179.
804P拖拉机提升器液压系统在增加液压输出后,出现油温高的问题。通过分析和实验的方法,进行简约的热平衡计算,对液压系统进行局部调整和改进,解决油温高的问题。 相似文献
180.
Bai-Liang XueMing-Fei Li Feng Xu Run-Cang Sun Gwynn Jones 《Industrial Crops and Products》2012,36(1):209-216
Pinus yunnanensis was subjected to water-bath and microwave treatments in 1% NaOH aqueous solutions at 100 °C with various ratios of bath heating time to microwave heating time (0/120, 20/100, 40/80, 60/60, 80/40, 100/20 and 120/0 min). The lignins dissolved in the alkali liquors were separated and purified, and their physicochemical features were comparatively characterized by sugar analysis, GPC, FT-IR, 13C and HSQC NMR, as well as thermogravimetric analysis (TGA). The results showed that the lignin fractions extracted with microwave heating (20-120 min) had high molecular weights and polydispersities (Mw 3150-5710 g/mol, Mn 2130-3020 g/mol, Mw/Mn 1.48-2.00) as compared to those prepared without microwave heating (Mw 3080 g/mol, Mn 2080 g/mol, Mw/Mn 1.48). The most striking characteristic of all lignin fractions was the almost absence of associated sugars (0.16-3.25%). The TGA results indicated that the thermal stability of the lignin fraction increased with the increment of the molecular weight. FT-IR and NMR spectra suggested that the lignin fractions showed similar structures which were mainly composed of guaiacyl (G) and minor amounts of p-hydroxyphenyl (H) units. Moreover, HSQC NMR spectrum of a typical lignin fraction (prepared with microwave heating for 120 min) revealed that it contained dominant amounts of β-O-4′ linkages (64.6%) and phenylcoumaran (β-5′) substructures (25.8%) together with small amounts of resinol (β-β′) substructures (6.7%) and coniferyl alcohol end groups (2.9%). 相似文献