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面粉品质性状与速冻水饺品质关系的研究 总被引:9,自引:2,他引:9
对7种面粉的化学成分、面团流变学特性等指标进行测定,详细分析了各项指标与速冻水饺品质的相关关系,得出适合生产速冻水饺的面粉的最佳特性指标。并通过比较分析对黑龙江省地产小麦粉生产速冻水饺的适用性进行评价。 相似文献
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木材科学与技术研究新进展 总被引:1,自引:0,他引:1
吴义强 《中南林业科技大学学报(自然科学版)》2021,(1):1-28
木材作为世界四大基础材料中(钢铁、水泥、塑料、木材)唯一的可再生资源,广泛应用于家具、建筑、能源、新材料等领域,与人们的生活息息相关,已成为国民经济重要支柱产业.从木材微观分子生物学到宏观木结构,再到新型木质纳米材料进行全面阐释,对于木材科学与技术领域的基础理论研究和重大核心技术突破具有重要指导意义.木材科学与技术已发... 相似文献
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复合硅改性热处理杨木的制备及性能 总被引:1,自引:1,他引:0
[目的]针对木材树脂改性剂释放甲醛不环保,无机改性材吸湿性高等问题,将廉价易得的硅石粉溶液化,再有机杂化,制得高渗透、环保、防火的水溶性木材复合硅改性剂,通过真空加压浸渍处理和热处理联合改性,可以有效提高木材的物理力学和阻燃等性能.[方法]分别制备硅油复合硅改性剂(SC2)和偶联剂杂化硅改性剂(HS2),对人工林杨木进... 相似文献
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In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r2 = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making. 相似文献
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The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e3/e1) and shear thinning (negative values of v3/v1) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'M-G''L, η'M-η'L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of β-sheet and β-turn structures decreased while the content of α-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH. 相似文献
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