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51.
竹席胶合板是竹材人造板生产中历史最长,工艺最成熟、用途最广的一种板材。竹席胶合板的胶合强度一般是木材胶合板的1—1.5倍,其价格仅为木材胶合板的1/2—1/4;竹席胶合板弹性、韧性大,易弯曲,用其制造的出口标准件包装圆桶强度大,耐破性能好,破损率低,使用寿命长;击穿、压溃、自由跌落等指标均优于木材胶合板标准件圆桶;其缺陷为:印刷性能差,吃墨浅,干燥慢,字迹欠清。 相似文献
52.
?zge Turna YILMAZ T. Seval Fatma TOYDEMIR ?smail KIR?AN Banu DOKUZEYLUL Zeynep GUNAY Esra KARACAM 《The Journal of veterinary medical science / the Japanese Society of Veterinary Science》2014,76(12):1595-1601
The analgesic effect of wound
infiltration with bupivacaine was evaluated in cats undergoing bilateral mastectomy.
Twenty-one female cats with mammary gland tumors were anesthetized with propofol and
oxygen-isoflurane anesthesia following premedication with atropine. In the trial group
(Group I; n=11), 30 ml of saline containing 2 mg/kg of bupivacaine was
infiltrated topically into the surgical wound right after removal of the mammary glands,
whereas only saline solution was infiltrated in the control group (Group II; n=10). At the
same time, carprofen (4 mg/kg) was also administered subcutaneously in both groups.
Behavioral signs of pain were monitored during the recovery period after general
anesthesia. In order to examine the behavioral changes associated with acute pain, a
questionnaire was prepared and given to the owners to be completed 4 hr and then 10 hr
after the operation. According to the owners’ anwers to the questionnaire, a pain score
was specified using a “numerical rating scale” for each cat. Although some cats showed
mild to moderate pain, the pain score recorded at 4 hr after the operation was
significantly lower in Group I (P<0.001). No significant difference
was found at 10 hr after the operation between the groups. The incidence of vocalization,
aggression and convulsion within 2 hr after the operation was also lower in Group I. In
conclusion, wound infiltration with bupivacaine before incisional closure provided
reliable analgesia at least 4 hr after bilateral radical mastectomy in cats. 相似文献
53.
Processing contaminants may be defined as substances that are produced in a food when it is cooked or processed, are not present or are present at much lower concentrations in the raw, unprocessed food, and are undesirable either because they have an adverse effect on product quality or because they are potentially harmful. The presence of very low levels of processing contaminants in common foods is becoming an increasingly important issue for the food industry, as developments in analytical techniques and equipment bring foods under closer and closer scrutiny. This review considers the formation of lipid oxidation products, hydrogenation of polyunsaturated fatty acids to prevent lipid oxidation and the associated risk of trans fatty acid formation. The formation of acrylamide in the Maillard reaction is described, as well as the genetic and agronomic approaches being taken to reduce the acrylamide-forming potential of cereal grain. The multiple routes for the formation of furan and associated chemicals, including hydroxymethylfurfuryl, are also described. The evolving regulatory and public perception situations for these processing contaminants and their implications for the cereal supply chain are discussed, emphasising the need for cereal breeders to engage with the contaminants issue. 相似文献
54.
Lijun You Yuzhe Li Haifeng Zhao Joe Regenstein Jiaoyan Ren 《Journal Of Aquatic Food Product Technology》2013,22(7):661-671
Protein from pearl oyster (Pinctada fucata martensii) was purified and characterized. Results showed that the pearl muscle protein (PMP) was composed of a single polypeptide with a molecular weight of approximate 11.6 kDa and contained 95.1% of the protein and 4.92% of the carbohydrate of the oyster. The polypeptide appears to be a glycoprotein, since the Fourier transform infrared (FTIR) spectroscopy of the PMP shows the typical characteristics of protein and polysaccharides. The denaturation temperature of the PMP was 81.3°C by differential scanning calorimetry. Circular dichroism spectroscopy showed that the PMP has a highly ordered structure. The PMP (200 μg/mL) showed a high oxygen radical absorbance activity (ORAC) of 6.57 μmol Trolox/μmol protein. Its antioxidant activity was stable at temperatures from 30–80°C and pH 2–10. The antioxidant activity was significantly inhibited by Zn2+, Ca2+, and EDTA and enhanced by Mn2+. The results suggest that the PMP could be used as a potential natural antioxidant. 相似文献
55.
槟榔花提取物对羟基自由基诱导脱氧核糖降解的保护作用 总被引:1,自引:0,他引:1
以槟榔花茶为试验材料,分别采用3种提取方法,即:①100℃沸水浴提取3次,每次30min;②超纯水常温提取3次,每次6h;③95%的乙醇常温提取3次,每次6h。研究采用不同提取方法对应所得的槟榔花提取物对Fe2+的络合能力、Fe3+的还原能力和DPPH自由基的清除作用;并测定每种提取物的总酚含量,以Fenton反应为模型,研究不同提取物对羟基自由基诱导2-脱氧核糖降解的保护机理。结果表明,以第1种提取方法(100℃沸水浴提取3次,每次30min)所得的提取物抑制脱氧核糖降解和清除DPPH自由基的能力较强,总酚含量较高,但其对Fe2+的络合能力和Fe3+的还原能力相对较弱。 相似文献
56.
57.
油桃裂果与膜脂过氧化的关系 总被引:5,自引:0,他引:5
以华光油桃为试材,研究了油桃裂果与果实生长发育过程中超氧物自由基积累和膜脂过氧化的关系。结果表明:果实着色期,果实内的超氧物自由基积累,SOD活性因受抑制而下降,MDA含量上升,细胞膜受伤害而透性增大,此时为裂果最严重时期;随后裂果率下降,SOD活性上升,MDA含量下降,膜透性降低,细胞逐渐修复;在接近采收时SOD活性下降,MDA含量再次上升。这除和成熟有关外还与因降雨、灌溉等引起的裂果有关。果实发育过程中SOD活性与MDA含量、细胞膜透性呈负相关,SOD活性高的果实不易裂果。 相似文献
58.
通过对信阳地区不同茶龄茶园土壤中根部真菌的调查发现,其多样性明显。从茶树根部分离鉴定出真菌10个属,主要包括青霉属、木霉属和曲霉属三大类群。真菌分布总的趋势是根际多于非根际,而且根际效应(R/S)明显。在茶树根部生境中,微生物区系的组成类群多样,数目众多。 相似文献
59.
Jelena Tomić Milica PojićAleksandra Torbica Slađana RakitaDragan Živančev Elizabet Janić HajnalTamara Dapčević Hadnađev Miroslav Hadnađev 《Journal of Cereal Science》2013
The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 °C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 °C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties. 相似文献
60.