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191.
Cortés C Esteve MJ Frígola A Torregrosa F 《Journal of agricultural and food chemistry》2004,52(8):2203-2212
A method was established for the identification and quantification of carotenoids including geometrical isomers in fruit and vegetable juices by liquid chromatography with an ultraviolet-diode array detector, using a C(18) Vydac 201TP54 column. The mobile phase used was the ternary methanol mixture (0.1 M ammonium acetate), tert-butyl methyl ether and water, in a concentration gradient, and a temperature gradient was applied. Retinol palmitate was added as an internal standard. An extraction process (ethanol/hexane, 4:3, v/v) was performed, followed by saponification with diethyl ether/methanolic KOH (0.1%, w/v, BHT) (1:1, v/v) for 0.5 h at room temperature. Seventeen different (cis and trans) carotenoids were identified by UV-vis spectra and retention times in HPLC in the juices analyzed. The analytic parameters show that the method proposed is sensitive, reliable, accurate, and reproducible. 相似文献
192.
De Wilde T De Meulenaer B Mestdagh F Govaert Y Vandeburie S Ooghe W Fraselle S Demeulemeester K Van Peteghem C Calus A Degroodt JM Verhé R 《Journal of agricultural and food chemistry》2005,53(16):6550-6557
A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment. 相似文献
193.
Fr. 《Journal of pest science》1948,21(2):29-29
Ohne Zusammenfassung 相似文献
194.
195.
Fr. 《Journal of pest science》1941,17(1):11-11
Ohne Zusammenfassung 相似文献
196.
David Da Silva Philippe Balandier Frédéric Boudon André Marquier Christophe Godin 《Annals of Forest Science》2012,69(2):181-193
• Context
Light availability in forest understory is essential for many processes; it is, therefore, a valuable information regarding forest management. However, its estimation is often difficult and direct measurements are tedious. Models can be used to compute understory light, but they often require a lot of field data to accurately predict light distribution, particularly in the case of heterogeneous canopies. 相似文献197.
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199.
Comparison of 4 point‐of‐care blood gas analyzers for arterial blood gas analysis in healthy dogs and dogs with cardiopulmonary disease 下载免费PDF全文
200.
Isabelle Vahirua‐Lechat Frédéric Laure Jean René LeCoz Jean Pierre Bianchini Mereani Bellais Gilles Le Moullac 《Aquaculture Research》2008,39(16):1739-1746
The fatty acid and sterol composition of the oyster Pinctada margaritifera during oogenesis and in eggs was analysed. No major differences were observed during oogenesis, but the egg composition was significantly different from that of gonads. The amount of saturated fatty acids was the highest in eggs and the C16:0 predominant (P<5%); by contrast, the amount of 22:6(n‐3) was significantly lower (P<5%) than in gonads. No major differences were observed for the polar lipid (PL) composition during oogenesis. The main free sterols in gonads and eggs were cholesterol and brassicasterol. Among free sterols, the proportion of cholesterol diminished continuously from the beginning to the end of gonad maturation, and this decrease persisted in eggs after spawning. Cholesterol represented 40% to 55% of the sterol ester encountered in gonad and eggs. This study allowed us to investigate the fatty acid and sterol composition during oogenesis of the pearl oyster P. margaritifera, leading to a clearer understanding of the nutritional requirements of pearl oyster during the reproduction process. 相似文献