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Chunyan Xu Ying Wang Daodong Pan Changyu Zhou Jun He Jinxuan Cao 《International Journal of Food Science & Technology》2021,56(4):1690-1702
To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS. 相似文献
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介绍装配式建筑电气设计中的管线分离SI体系、模块化机电设计、集成机电部品、装配式建筑防雷接地系统等关键技术,并进行简要分析. 相似文献
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Zhezhe Yu Chunyan Qiao Xueru Zhang Lin Yan Linqiang Li Yongfeng Liu 《Journal of dairy science》2021,104(4):4108-4118
Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of ?16 to ?20°C or ultra-cryogenic refrigerator of ?76 to ?80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, ?1.40 to ?1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk. 相似文献
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Biyun Fang Chuanfeng Zhang Zeliang Qi Chunyan Li Jun Ni Xiuyun Wang Jianxin Lin Chak-Tong Au Bingyu Lin Lilong Jiang 《American Institute of Chemical Engineers》2022,68(11):e17849
The design of an efficient non-noble metal catalyst is of burgeoning interest for ammonia synthesis. Herein, we report a Mo2C/CeO2 catalyst that is superior in ammonia synthesis activity. In this catalyst, molybdenum carbide coexisted with the ceria overlayers which is from the ceria support as the strong metal–support interaction. There is a high proportion of low-valent Mo species, as well as high concentration of Ce3+ and surface oxygen species. The presence of Mo2C and CeO2 overlayers not only leads to enhancement of hydrogen and nitrogen adsorption, but also facilitates the desorption and exchange of adsorbed species with the gaseous reagents. Compared with the Mo/CeO2 catalyst prepared without carbonization, the Mo2C/CeO2 catalyst is more than sevenfold higher in ammonia synthesis rate. This work not only presents an explicit example of designing Mo-based catalyst that is highly efficient for ammonia synthesis by tuning the adsorption and desorption properties of the reactant gases, but opens a perspective for other elements in ammonia synthesis. 相似文献
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在不同温度下用蒸馏水浸提黑豆皮,测定了黑豆皮提取物中总黄酮、总酚、花青素、碳水化合物、蛋白质、糖醛酸等6种活性成分的含量,并体外评估了其抗氧化活性和抗肿瘤活性.结果表明,90℃浸提时,黑豆皮提取物中的总黄酮、总酚、蛋白质、糖醛酸含量最高,分别为(11.555±0.160)%、(1.454±0.070)%、(13.096±0.600)%、(21.587±1.570)%;花青素含量在80℃浸提时达到最高,为(0.199±0.003)%;而碳水化合物的含量则在100℃浸提时达到最高,为(65.566±1.448)%.随着黑豆皮提取物浓度的增加,其总还原能力和对DPPH自由基的清除能力逐渐增强且呈线性关系;黑豆皮提取物具有抑制肿瘤细胞增殖的作用,能够有效抑制人胃腺癌细胞株(BGC-823)、宫颈癌细胞株(HeLa)和人大细胞肺癌细胞株(NCI-H460)的增殖且呈浓度依赖关系.表明黑豆皮提取物具有成为功能性保健品的潜能,为其产业化开发奠定了重要基础. 相似文献
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Ronghua Jiang Xiang Wang Wen Wang Yangtai Liu Jianping Du Yang Cui Chunyan Zhang Qingli Dong 《International Journal of Food Science & Technology》2018,53(3):837-846
This study has developed a predictive model for the cross‐contamination of pork by Listeria monocytogenes during bowl chopping. The transfer rates of L. monocytogenes were measured in sixteen chopping scenarios based on practical work. Meanwhile, contaminated bowl chopper was cleaned with either a dry rag (DR), warm water (WW) or 70% ethanol + water (EW), respectively. It was showed that significant differences (P < 0.05) were observed among the three cleaning methods on the reduction of L. monocytogenes, the greatest log reduction being achieved by EW. Moreover, the model introduced by a previous study, predicting cross‐contamination of L. monocytogenes during meat slicing, was improved and validated in this study. Verification results showed that the improved model was acceptable for predicting L. monocytogenes cross‐contamination during pork chopping with coefficients of determination (R2 > 0.82), accuracy factors (Af < 1.44), bias factors (Bf < 1.42), and root mean square error (RMSE < 0.99). Furthermore, the modified model might provide an effective tool for assessing the risk of the cross‐contamination of meat products. 相似文献