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41.
42.
60种蓝莓花青素的含量及抗氧化性的比较研究 总被引:7,自引:0,他引:7
以60个蓝莓品种为实验材料,对它们的花青素含量进行了测定,并且测定了代表抗氧化活性的DPPH自由基清除能力和其总的抗氧化能力。研究表明:花青素的平均含量为5.378 mg/g。在这60种蓝莓中,L品种花青素含量比较高,其样品鲜质量平均含量为7.23 mg/g,样品鲜质量含量在5.98 mg/g~8.69 mg/g。而M品种花青素含量比较低其样品鲜质量平均含量为2.514 mg/g,最低的只有1.25 mg/g;H品种品种较多,其花青素含量大小有一定的差距,为3.18 mg/g~8.02 mg/g,没有明显规律性。同时对其清除DPPH自由基能力,总抗氧化能力测定表明,蓝莓花青素含量越高,其抗氧化能力就越强。 相似文献
43.
以玉米须与水芹为主要原料,选用酿酒酵母作为发酵菌种,按比例进行混合发酵,考察玉米须水芹酒最佳酿造工艺。以酒精度和感官评分为检测指标,运用单因素试验和Box-Behnken 中心组合试验优化发酵条件,对水芹汁与玉米须汁的体积比、菌种添加量、发酵时间以及发酵温度进行控制,得到最佳的发酵工艺条件为水芹汁∶玉米须汁=1 ∶2(体积比)、菌种添加量0.6%、发酵时间11 d、发酵温度25 ℃。在该条件下得到的玉米须水芹酒呈淡黄色透明状,酒香醇厚,酒体柔和,且具有一定的抗氧化能力。 相似文献
44.
建立保健食品中钙元素的检测方法。3种不同的方法前处理样品,氧化镧溶液作掩蔽剂,火焰原子吸收分光光度法测定。钙元素在0~8μg/mL之间具有良好的线性关系,相关系数R=0.999 6,微波消解法处理样品,两个浓度平均加标回收率分别为94.3%、97.5%。本方法具有操作简单、快速、准确、重现性好及环境污染小等优点,适用于各种类型保健食品中钙元素的定量检测。 相似文献
45.
以地衣芽孢杆菌2709为出发菌株,采用氮离子注入技术,在最佳注入剂量为1.5×1015ions/cm2的条件下进行诱变处理,筛选得到一株去酰胺度高达48.99%的突变株SDL-9,去酰胺度提高了85.57%,而肽键水解度相对较弱。并对SDL-9的产酶条件进行优化,结果表明:最佳碳源为质量浓度为2.0g/100mL的玉米粉,最佳氮源为质量浓度3.0g/100mL的大豆蛋白,质量浓度为0.04g/100mL Fe3+对产酶具有明显的促进作用,质量浓度为0.9g/100mL谷氨酰胺对产酶有明显的诱导作用,最佳起始pH值为7.0,最佳发酵温度35℃,在此条件下进行发酵产酶,测得去酰胺度为57.1%,肽键水解度为13.2%。 相似文献
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47.
IRÉNA BECK RÉ DEFLANDRE GÉRARD LANG RÉNE ARNAUD JAQUES LEMAIR 《International journal of cosmetic science》1981,3(3):139-152
Benzylidene camphor derivatives have been currently used as ultraviolet filters in sunscreen compositions. When solutions of these compounds are exposed to the light from a solar simulator, a photoinduced cis-trans isomerization is observed. The initial quantum yields of this photochemical isomerization of studied molecules have been determined in several solvents. Their photochemical behaviour depends neither on the concentration nor on the presence or absence of oxygen or other inhibitors such as isopropanol or biacetyl. It means that the lifetime of the precursor states of isomerization is about 10−12 s, that is to say, too short for them to react with neighbouring molecules.
For each compound, the ratio of the respective concentrations of 'E' and 'Z' forms was also determined by photostationary state. A good agreement between theoretical and experimental values of this ratio shows that the studied compounds are only very slightly photodegradable. This was confirmed by the low values of photodegradation quantum yields.
In case of the studied compounds, the isomerization process observed is totally reversible. During irradiation a photostationary state is quickly reached, each isomer may change into the other form after absorption of a photon which leads to a mixture of isomers. In practice, it is this mixture of E and Z forms which acts as UV filters.
It may be said that a very short lifetime of the excited states, a good light stability and a reaction inertia under light irradiation make these compounds excellent sunscreen agents.
Comportement photochimique des antisolaires. Benzylidène camphre et certans de ses dérivés 相似文献
For each compound, the ratio of the respective concentrations of 'E' and 'Z' forms was also determined by photostationary state. A good agreement between theoretical and experimental values of this ratio shows that the studied compounds are only very slightly photodegradable. This was confirmed by the low values of photodegradation quantum yields.
In case of the studied compounds, the isomerization process observed is totally reversible. During irradiation a photostationary state is quickly reached, each isomer may change into the other form after absorption of a photon which leads to a mixture of isomers. In practice, it is this mixture of E and Z forms which acts as UV filters.
It may be said that a very short lifetime of the excited states, a good light stability and a reaction inertia under light irradiation make these compounds excellent sunscreen agents.
Comportement photochimique des antisolaires. Benzylidène camphre et certans de ses dérivés 相似文献
48.
Information on the addition of lipase and/or emulsifiers to less digestible or saturated fat sources, such as tallow or other animal fats, used in swine feeding is very limited. Therefore, in a 4 × 4 Latin square design, the effects of adding lipase (0.05% L5, microbial source) and/or an emulsifier (0.3% Lysoforte) on the apparent ileal (AID) and faecal (AFD) digestibility of the main nutrients and fatty acids in particular were studied with four ileal‐cannulated growing pigs (female, initial live weight 20 kg) fed diets containing barley/soybean meal supplemented with 4% animal fat. The fat source contained 35% saturated (S) and 65% unsaturated (U) fatty acids. All diets were free of antibacterial substances (antibiotics, copper sulphate or zinc oxide beyond requirements), in order to avoid interactions between the parameters studied and the gut flora. Lipase addition did not affect the AID or AFD of fat. However, the digestibility of minor fatty acids (C6:0, C14:0) was significantly improved by lipase at both ileal and faecal level. On the other hand, lipase supplementation (P < 0.05) improved the AID of dry matter (DM) and energy as well as the AFD of DM, organic matter (OM), crude protein (CP), ash and energy. Addition of an emulsifier did not have any significant influence on the AID or AFD of fat, while the AID values of DM, OM, CP and energy as well as the AFD values of DM, OM, CP and ash were significantly (P < 0.05) improved. Adding lipase in combination with an emulsifier to the diets decreased (P < 0.05) the AID and AFD of fat, with minor effects on the AID and AFD of the non‐fat components of the diet. The lack of improvement in the digestion of fat by exogenous lipase and/or emulsifier may be related to the rather high U/S ratio (0.65:0.35) of the animal fat source used and to the mode of incorporation of the emulsifier (no pre‐dispersion in the fat source). Furthermore, during the trial the diets, stored at room temperature, showed a steady increase in their content of free fatty acids (to more than 700 g kg?1 fat), due to endogenous lipase activity, leaving less room for upgrading the digestion of animal fat by exogenous lipase and/or emulsifier. Copyright © 2004 Society of Chemical Industry 相似文献
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50.
Heat transfer and deformation of initial solidification shell in soft contact continuous casting mold under high frequency electromagnetic field were analyzed using numerical simulation method; the relative electromagnetic parameters were obtained from the previous studies. Owing to the induction heating of a high frequency electromagnetic field (20 kHz), the thickness of initial solidification shell decreases, and the temperature of strand surface and slit copper mold increases when compared with the case without the electromagnetic filed. The viscosity of flux decreases because of the induction heating of the high frequency electromagnetic field, and the dimension of the flux channel increases with electromagnetic pressure; thus, the deformation behavior of initial solidification shell was different before and after the action of high frequency electromagnetic field. Furthermore, the abatement mechanism of oscillation marks under high frequency electromagnetic field was explained. 相似文献