全文获取类型
收费全文 | 934篇 |
免费 | 27篇 |
国内免费 | 2篇 |
专业分类
林业 | 129篇 |
农学 | 33篇 |
基础科学 | 1篇 |
114篇 | |
综合类 | 41篇 |
农作物 | 52篇 |
水产渔业 | 171篇 |
畜牧兽医 | 341篇 |
园艺 | 11篇 |
植物保护 | 70篇 |
出版年
2023年 | 2篇 |
2022年 | 15篇 |
2021年 | 50篇 |
2020年 | 21篇 |
2019年 | 18篇 |
2018年 | 14篇 |
2017年 | 24篇 |
2016年 | 29篇 |
2015年 | 28篇 |
2014年 | 51篇 |
2013年 | 58篇 |
2012年 | 50篇 |
2011年 | 63篇 |
2010年 | 31篇 |
2009年 | 37篇 |
2008年 | 59篇 |
2007年 | 54篇 |
2006年 | 57篇 |
2005年 | 49篇 |
2004年 | 48篇 |
2003年 | 59篇 |
2002年 | 43篇 |
2001年 | 38篇 |
2000年 | 21篇 |
1999年 | 10篇 |
1998年 | 13篇 |
1997年 | 1篇 |
1996年 | 3篇 |
1995年 | 3篇 |
1994年 | 3篇 |
1993年 | 1篇 |
1992年 | 1篇 |
1991年 | 1篇 |
1990年 | 1篇 |
1988年 | 1篇 |
1987年 | 1篇 |
1984年 | 2篇 |
1980年 | 2篇 |
1953年 | 1篇 |
排序方式: 共有963条查询结果,搜索用时 31 毫秒
961.
962.
The effects of environmental temperature on gelatinization properties and amylopectin structures of wheat endosperm starch were examined by isolating starches from four wheat cultivars matured in growth chambers at daytime temperatures of 15, 20, 25, or 30°C. Kernel weight and starch content per kernel were reduced by high maturation temperature. Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase. Principal component analysis of data on relative peak areas of debranched amylopectin showed that amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains. Amylopectin branch chains were classified into three groups based on the correlation coefficients between the data of branch chain length distribution and principal component scores, degree of polymerization (DP) of 6–12, DP 13–34, and DP ≥ 35. The gelatinization temperature of starches increased markedly at a higher maturation temperature, with increases exceeding 10°C at high maturation temperatures. Gelatinization properties correlated significantly with amylopectin chain length distribution. 相似文献
963.
Wheat starch granules were separated from waxy wheat flour by the acetic acid (pH 3.5) fractionation technique. Waxy wheat starch samples were stained red‐brown using KI/I2 solution. Subsequently, the concentration of the KI/I2 solution was increased to >2.5% KI and 1.0% I2. Then the appearance of the waxy wheat starch granules quickly became ghostlike. The internal structure of the ghost could be observed. This structure consisted of two parts with different colors: a red‐brown central part and a slightly pinkish surrounding part. Sonication of the ghost at 20 kHz for 20 sec separated the central part from the surrounding part. Each of the separated parts were subjected to gel‐filtration chromatography, and their chromatography profiles indicated only amylopectin and no amylose. The central and surrounding parts had molecular weights of 54.3 × 105 and 23.8 × 106 from Berry plots, respectively. 相似文献