全文获取类型
收费全文 | 109588篇 |
免费 | 11092篇 |
国内免费 | 6840篇 |
专业分类
电工技术 | 7401篇 |
技术理论 | 5篇 |
综合类 | 9314篇 |
化学工业 | 16156篇 |
金属工艺 | 7062篇 |
机械仪表 | 7430篇 |
建筑科学 | 8559篇 |
矿业工程 | 4136篇 |
能源动力 | 3052篇 |
轻工业 | 9415篇 |
水利工程 | 2701篇 |
石油天然气 | 5861篇 |
武器工业 | 1332篇 |
无线电 | 12031篇 |
一般工业技术 | 11592篇 |
冶金工业 | 4802篇 |
原子能技术 | 1390篇 |
自动化技术 | 15281篇 |
出版年
2024年 | 584篇 |
2023年 | 1878篇 |
2022年 | 3753篇 |
2021年 | 4923篇 |
2020年 | 3732篇 |
2019年 | 2823篇 |
2018年 | 3146篇 |
2017年 | 3494篇 |
2016年 | 3133篇 |
2015年 | 4588篇 |
2014年 | 5890篇 |
2013年 | 6680篇 |
2012年 | 7855篇 |
2011年 | 8474篇 |
2010年 | 7688篇 |
2009年 | 7183篇 |
2008年 | 7417篇 |
2007年 | 6827篇 |
2006年 | 6590篇 |
2005年 | 5372篇 |
2004年 | 4005篇 |
2003年 | 3155篇 |
2002年 | 3086篇 |
2001年 | 2732篇 |
2000年 | 2372篇 |
1999年 | 2024篇 |
1998年 | 1501篇 |
1997年 | 1275篇 |
1996年 | 1163篇 |
1995年 | 955篇 |
1994年 | 748篇 |
1993年 | 548篇 |
1992年 | 488篇 |
1991年 | 306篇 |
1990年 | 258篇 |
1989年 | 213篇 |
1988年 | 150篇 |
1987年 | 104篇 |
1986年 | 94篇 |
1985年 | 59篇 |
1984年 | 46篇 |
1983年 | 42篇 |
1982年 | 38篇 |
1981年 | 37篇 |
1980年 | 30篇 |
1979年 | 20篇 |
1965年 | 3篇 |
1959年 | 11篇 |
1951年 | 12篇 |
1940年 | 3篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
1.
2.
Peng Wang Yan Li Yujiao Qu Baowei Wang Jingxin Sun Chunwei Miao Ming Huang He Huang Congxiang Zhang 《International Journal of Food Science & Technology》2022,57(6):3428-3439
The effects of cellulose microfibres (CMFs, Average size: 100 ± 5 μm) and cellulose nanofibres (CNFs, Average size: 60 ± 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non-covalent bonds, the diffusion and cross-linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0–10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0–10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs-MP group than in the CMFs-MP group. The CNFs-MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP. 相似文献
3.
Chenchen Zhou Jia Man Haibo Yu He Xia Luming Man Bin Qi Jianfeng Li 《Ceramics International》2021,47(8):10866-10872
Ceramic microparticles have great potentials in various fields such as materials engineering, biotechnology, microelectromechanical systems, etc. Morphology of the microparticle performs an important role on their application. To date, it remains difficult to find an effective and controllable way for fabricating nonspherical ceramic microparticles with 3D features. This work demonstrates a method that combines UV light lithography and single emulsion opaque-droplet-templated microfluidic molding to prepare the crescent-shaped ceramic microparticles. By tailoring the intensity of UV light and flow rate of fluid, the shapes of microparticles are accordingly tuned. Therefore, varieties of crescent-shaped microparticles and their variations have been fabricated. After sintering, the crescent-shaped alumina ceramic microparticles were obtained. Benefitting from the light absorption and scattering behavior of most ceramic nanoparticles, this system can serve as a general platform to produce crescent-shaped microparticles made from different materials, and hold great potentials for applications in microrobotics, structural materials in MEMS, and biotechnology. 相似文献
4.
5.
6.
7.
8.
为满足不同规格晶体探测器对分割校准晶体条响应事件位置数据的需求,开发了一种以禁忌搜索算法为核心,结合UDP数据帧、二维高斯模型及光导折射率的位置信息分割校准方法。实验结果表明,本方法在溢出率为5%时,峰谷比可达1218,空间分辨率达17 mm,晶体条响应位置识别准确度高达99%,滤除了引发伪峰的噪声,避免了过分割问题。在面对多种规格晶体阵列的位置谱时,本方法能依照阵列规格将晶体条区域的响应自动校准编号并输出晶体位置查找表,实现响应事件的精确校准。 相似文献
9.
目的建立超高效液相色谱-串联质谱法同时测定糕点中6种常用合成甜味剂的分析方法。方法选用超纯水作为提取溶剂,涡旋和超声提取后,低温离心,取部分上清液加入正己烷除脂,Waters Atlantis■T3色谱柱、甲醇-5 mmol/L甲酸铵(含0.1%甲酸)作为流动相、亲水亲脂平衡型固相萃取柱HLB(hydrophile-lipophile balance)净化。结果6种甜味剂在质量浓度为10~200 ng/mL的曲线范围内呈良好线性关系,相关系数r均大于0.999,平均加标回收率在85.0%-98.2%之间,相对平均偏差(relative standard deviation,RSD)为1.3%~6.7%。结论该方法具有前处理简单、灵敏度高、检测速度快等优点,适合糖精钠、甜蜜素、三氯蔗糖、阿斯巴甜、阿力甜、纽甜的检测,但不适用于安赛蜜的检测。 相似文献
10.
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