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排序方式: 共有1920条查询结果,搜索用时 31 毫秒
21.
红枣是中国的特色果品,有很高的营养和药用价值,发酵香肠也以其独特的口味和丰富的营养颇受人们喜爱。在食品朝着更安全更健康方向发展的大背景下,红枣发酵香肠研制无疑将会是其中一个比较新颖的颇受很硬的产品。本文对红枣发酵香肠研制的可能性、产品特点、工艺流程、市场前景都进行了一定的阐述,重点介绍了其生产过程中涉及到的新技术。 相似文献
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J. C. J. Da Silva S. Cadore J. A. Nobrega N. Baccan 《Food Additives & Contaminants》2007,24(2):130-139
Samples of commercial wine vinegar were introduced in an axially viewed inductively coupled plasma optical emission spectrometry instrument (AX-ICP OES) equipped with different sample introduction systems: a cross-flow nebulizer combined with a double-path spray chamber (CF-DP) and cone spray associated with a cyclone spray chamber (CS-CC). Samples of white and red wine vinegar were diluted with water before analysis. Higher magnesium Mg II/Mg I ratios (11 and 10 for CS-CC and CF-DP, respectively) were obtained using a nebulization gas flow rate of 0.6 l min-1 and an applied power of 1.3 kW. The background equivalent concentrations (BEC) and signal-to-background ratio (SBR) of analytes were improved using scandium (Sc) as the internal standard. The limits of detection (LOD) and limits of quantification (LOQ) for mineral constituents were similar for both introduction systems. Best recoveries values were obtained using a plasma under robust conditions, CS-CC system and Sc as the internal standard. The concentration determined in 13 commercial samples of wine vinegars varied between 0.2 and 3.0, between 0.02 and 0.4, between 8.5 and 100.0, between 0.01 and 0.05, between 27.0 and 540.0, between 4.0 and 79.0, between 0.4 and 10.0, and between 0.01 and 2.0 for aluminium (Al), barium (Ba), calcium (Ca), copper (Cu), potassium (K), magnesium (Mg), manganese (Mn), and zinc (Zn), respectively. 相似文献
23.
为了提高酿造食醋质量,减少食醋中沉淀物的含量,探讨了利用壳聚糖、蛋清液和明胶在消除酿造食醋二次沉淀上的清除效果,并对其使用效果和使用后的食醋口感进行了比较。结果表明:使用蛋清液和明胶消除酿造食醋二次沉淀后,其效果和食醋的口感优于使用壳聚糖。 相似文献
24.
Zhiming Liu Ying Zheng Bowen Yue Yali Luo Zhaoxin Cao Jingyi Su Xinyu Wang Yan Zhang Yifei Zhang Bingxue Wang Xiaoliang Cheng Zhiyong Zhou Xuemei Ge 《European Journal of Lipid Science and Technology》2023,125(9):2300009
Jujube peel pigment (JP), an ideal natural water-soluble pigment extracted from jujube peel, mainly consists of flavonoids and possesses a wide range of physiological activities. In this study, JP-loaded multivesicular liposomes (JP-MVL) were prepared using the double emulsification method. JP-MVL was characterized, and its encapsulation efficiency was determined using the UV-Vis method. Furthermore, the release behavior and antioxidant capacity of JP-MVL were evaluated in vitro. The results displayed in the structure of JP-MVL were spherical with internal vesicles; the average particle size of JP-MVL was 5.63 μm, and the zeta potential was −69.50 mV. Analysis of the release results indicated that the best-fitting models in PBS (Phosphate buffered saline pH 7.4) and 0.9% NaCl were the Higuchi and first-order kinetic models, respectively. The cytotoxicity of JP-MVL at the appropriate concentrations was negligible and had a good protective effect against UVB-induced photodamage. 相似文献
25.
以西昌地区的青枣为试材,研究不同热处理方式对青枣贮藏保鲜效果的影响.结果表明:适宜条件的热水处理效果较好,其最佳条件为55℃处理10 min,30 d腐烂指数为8.61%,好果率为81.67%,可溶性固形物和酸含量分别为9.4%和4.06%,Vc含量为28.17 mg/100 g. 相似文献
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