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1.
目的 从包装功能实现的角度分析研究时间–温度指示器和食品新鲜度指示器的原理、类型与发展趋势,指出开发设计时间–温度指示器和食品新鲜度指示器应完成的包装功能,为有效实现包装交流功能提供研究思路和技术支持。方法 列出现有食品包装功能在物理环境、周围环境和人类环境下的实现矩阵,通过研究时间–温度指示器和食品新鲜度指示器的实现原理和所满足的包装交流功能,探讨这2种技术提高矩阵中分值较低元素的可行性。结果 时间–温度指示器监测食品所经历的时间、温度的完整历程,有助于提高实现矩阵中ComA元素的分值;食品新鲜度指示器提供生理变化或微生物生长引起的食品质量变化的定性或半定量信息,有助于提高实现矩阵中ComH元素的分值。结论 时间–温度指示器和食品新鲜度指示器能够有效提升食品包装的交流功能,保证消费者安全,减少资源浪费,具有广阔的发展前景。 相似文献
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The thermodynamics modeling of a Reiner–Philippoff-type fluid is essential because it is a complex fluid with three distinct probable modifications. This fluid model can be modified to describe a shear-thinning, Newtonian, or shear-thickening fluid under varied viscoelastic conditions. This study constructs a mathematical model that describes a boundary layer flow of a Reiner–Philippoff fluid with nonlinear radiative heat flux and temperature- and concentration-induced buoyancy force. The dynamical model follows the usual conservation laws and is reduced through a nonsimilar group of transformations. The resulting equations are solved using a spectral-based local linearization method, and the accuracy of the numerical results is validated through the grid dependence and convergence tests. Detailed analyses of the effects of specific thermophysical parameters are presented through tables and graphs. The study reveals, among other results, that the buoyancy force, solute and thermal expansion coefficients, and thermal radiation increase the overall wall drag, heat, and mass fluxes. Furthermore, the study shows that amplifying the space and temperature-dependent heat source parameters allows fluid particles to lose their cohesive force and, consequently, maximize flow and heat transfer. 相似文献
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Aiming at the performance degradation of the existing presentation attack detection methods due to the illumination variation, a two-stream vision transformers framework (TSViT) based on transfer learning in two complementary spaces is proposed in this paper. The face images of RGB color space and multi-scale retinex with color restoration (MSRCR) space are fed to TSViT to learn the distinguishing features of presentation attack detection. To effectively fuse features from two sources (RGB color space images and MSRCR images), a feature fusion method based on self-attention is built, which can effectively capture the complementarity of two features. Experiments and analysis on Oulu-NPU, CASIA-MFSD, and Replay-Attack databases show that it outperforms most existing methods in intra-database testing and achieves good generalization performance in cross-database testing. 相似文献
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《Ceramics International》2022,48(8):10579-10591
In present study, we report a V doping fabrication method for obtaining rod-like MgO crystals decorated with a nanoflake layer. This novel structure has only been minimally reported in literature. Pure MgO and Mg2V2O7–MgO composite materials were obtained by precipitation and impregnation methods, with vanadium added concentrations of 0–9%. The influence of V doping on crystal structure and particle morphology of MgO was investigated by scanning electron microscopy (SEM). X-ray diffraction (XRD) analysis demonstrated that MgO has a cubic structure, while X-ray photoelectron spectroscopy (XPS) revealed that V5+ exists on the surface of MgO. The specific surface areas and pore sizes of MgO composites were calculated by BET and BJH analysis. These techniques revealed that specific surface area and pore size of MgO increased due to vanadium doping. The antibacterial effects of Mg2V2O7–MgO composite materials against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) were assessed using a bacterial killing/colony-forming unit (CFU) assay and bacteriostatic ring method. Our results demonstrate that V doping dramatically improved antimicrobial properties of MgO, with 7 mol% doping inducing the best antibacterial activity. The antibacterial mechanisms of Mg2V2O7–MgO composite material were also proposed. 相似文献
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《International Journal of Hydrogen Energy》2022,47(63):27080-27095
The study of shock wave propagation in a detonation chamber is of great importance as a part of the plate forming process. Investigations related to the effects of premixed gas detonation on the deflection of a plate require in-depth examination. An Eulerian-Lagrangian numerical simulation is conducted using the space-time conservation element and solution element method of LS-DYNA software to study the effect of confined multi-point ignited gaseous mixture on the dynamic response of thin plates clamped at the end of a combustion chamber. The FSI couples a Lagrangian finite element solver with a Eulerian fluid solver in a 2D space with detailed chemistry of H2–O2 mixture. The solution contains the detonation wave propagation through the combustion chamber and its interaction with the plate. The influence of variation in the multi-point ignition locations and combustion chamber dimensions on the pressure history and plate deflection is studied. To verify the model, a comparison with the experimental study is carried out using an adjustable model representative of the real experiment. The verified model is used to link the evolution of plate shape with the arrival time and intensity of shock waves within the chamber. It is found that a longer distance between the ignition point and the plate intensifies the ultimate deflection of the plate. In addition, a fairly large combustion area employed in a direction rather than transverse to the plate surface is unable to influence the ultimate deformation of the plate. 相似文献
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在国内,火花放电原子发射光谱分析广泛使用类型标准化进行方法校正。在国外,标准和文献中鲜见使用此方法的相关论述。类型标准化主要采用平移校正和转动校正两种方式,哪种方式更加合理也鲜见报道。国外设备类型标准化的默认设置优先采用转动校正方式,相关国内标准对最优校正方式的规定尚不明确,此默认设置的合理性有待探讨。实验选用低合金钢20CrNi2Mo、R407标准样品和不锈钢317L、0Cr18Ni9标准样品,引用国内相关标准,以正确度临界差为评判依据,模拟类型标准化样品和待测样品“十分接近”和“接近”两种情况下平移校正和转动校正的数据正确度。经数据统计分析,平移校正分析结果均满足要求,转动校正结果在“接近”情况下部分元素不满足要求。结合相关国家标准中元素含量范围和精密度数据进行分析,通过计算允许最大偏倚量并制作曲线图方式展开分析,得出如下结论:在满足文中类型标准化控制要点前提下,分析设置更适合于采用平移校正方式。 相似文献
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花生粕是重要的蛋白饲料原料,但由于其氨基酸不平衡,特别是精氨酸与赖氨酸比例严重失衡(精氨酸与赖氨酸含量比值在3~4,理想的精氨酸与赖氨酸含量比值为1.0),限制了其在动物养殖中的应用。研究了复合酶预处理结合乳酸菌发酵花生粕对其品质的改善。结果表明:经菌酶协同处理后,花生粕粗蛋白质含量由46.4%提高至506%,大分子蛋白明显降解为小分子蛋白,酸溶蛋白质含量由2.3%提高至17.8%,多肽含量由1.6%提高至15.7%,蛋氨酸和赖氨酸含量分别提高了77.1%和42.0%,精氨酸降解率为18.7%,精氨酸与赖氨酸含量比值从3.7降低至2.1,总酸含量由06%提高到4.7%,其中乳酸含量由0.64 mg/g提高至14.63 mg/g。菌酶协同处理后的花生粕抗氧化性明显增强,其中每克菌酶协同处理后的花生粕对羟自由基的清除能力与171.6 mg VC相当,比花生粕(与47.6 mg VC相当)提高了2.6倍。 相似文献