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研究4 种不同脂肪来源的婴儿配方乳粉与母乳在总脂肪酸、sn-2位脂肪酸及甘油三酯上的脂质组成差异。结果表明,从样品中共检测出27 种脂肪酸及87 种甘油三酯,与母乳相比,4 种婴儿配方乳粉含有更多的饱和脂肪酸,较少的多不饱和脂肪酸,且母乳中超过70%的饱和脂肪酸酯化在甘油三酯的sn-2位,而4 种婴儿配方乳粉甘油三酯sn-2位更多的被不饱和脂肪酸占据,尤其是植物油基IF1和IF2,sn-2位不饱和脂肪酸高达80%。在甘油三酯组成方面,母乳中1-油酸-2-棕榈酸-3-亚油酸甘油三酯、1,3-二油酸-2-棕榈酸甘油三酯及一些中长链甘油三酯显著高于4 种婴儿配方乳粉(P<0.05),而婴儿配方乳粉含有更多的三油酸甘油三酯、1-油酸-2,3-二亚油酸甘油三酯及一些中链甘油三酯(P<0.05),并且脂肪来源的不同会显著影响婴儿配方乳粉的脂质组成,同为植物油基的IF1和IF2具有更相似的甘油三酯、脂肪酸组成及分布,并与添加了乳脂成分的IF3和IF4形成明显区分,且牛乳/植物油混合基婴儿配方乳粉在整体脂质组成上更加接近母乳。最后,基于多变量分析,发现共有16 种甘油三酯可用于区分人乳和婴儿配方奶粉。本研究结果有助于研发更接近人乳的婴儿配方乳粉。 相似文献
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P. W. Wertz 《International journal of cosmetic science》2009,31(1):21-25
The human skin surface and hair are generally coated with a thin film of liquid phase sebaceous lipids. This surface lipid film contributes to the cosmetic properties of the skin. Synthetic sebum has been used for studies on properties of skin and hair. However, there has been no standardized formulation of synthetic sebum and many of the synthetic sebum formulations that have been used do not closely resemble actual sebum. In this study, a formulation for a standardized and inexpensive synthetic sebum is proposed, and the chemical stability of this lipid mixture is demonstrated under conditions of use and storage. The proposed synthetic sebum consists of 17% fatty acid, 44.7% triglyceride, 25% wax monoester (jojoba oil) and 12.4% squalene. This lipid mixture takes up approximately 6% of its weight in water when equilibrated in an atmosphere saturated with water vapour. It is stable on exposure to the atmosphere at 32°C for at least 48 h, and it is also stable on storage at 4 or −20°C, either dry or in chloroform : methanol solution for at least 6 months. This synthetic sebum could be useful in studies on cosmetic properties of the skin surface or hair, on penetration of chemicals into the skin or in development of standardized tests of laundry detergent performance. 相似文献
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Four different types of “focaccia” (Italian flat bread) prepared with the same dough and the same extra virgin olive oil but with different seasonings, were analyzed. Lipids were extracted from each sample using the Folch method. The indices commonly used to assess oil quality, the amounts of trans fatty acids and compounds of triglyceride polymerization, oxidation and hydrolysis, were determined in all the samples to better assess the degree of oxidation and hydrolysis of the oils. The findings showed that, once baked, the oil sampled from the different types of focaccias could not be included in the virgin category. The level of oxidation of the baked samples was greater than that in the uncooked oil. However the results obtained showed that the level of degradation of the extracted oils was lower than that found in edible refined oils and it seemed to be influenced by the topping used to flavour the focaccias. 相似文献
179.
Lipase catalyzed formation of fatty amides 总被引:2,自引:0,他引:2
Raymond G. Bistline Alexander Bilyk Stephen H. Feairheller 《Journal of the American Oil Chemists' Society》1991,68(2):95-98
Certain lipase preparations were found to facilitate the preparation of fatty amides at 20°C in hexane. Lipase preparations
investigated were from the fungiCandida rugosa, Rhizomucor miehei and porcine pancreas. Reactants were various primary alkylamines and fatty acid methyl esters or triglycerides. Moderate
yields of fatty amides were obtained using aR. miehei lipase preparation which is immobilized on a solid support as catalyst, although all three lipase preparations showed some
catalytic activity under these conditions and, in addition, showed different kinds of selectivity for fatty acid and alkylamine
chain lengths. No reaction was observed in similar experiments using one fatty acid as the substrate or one secondary amine. 相似文献
180.
中碳链甘油三酯及其应用 总被引:12,自引:0,他引:12
罗登林 《武汉工业学院学报》2002,(2):4-7
综述了中碳链甘油三酯的理化性质、体内代谢特色、中碳链甘油三酯的合成方法以及中碳链甘油三酯的应用及其安全性,对于开发研究中碳链甘油三酯具有参考价值。 相似文献