全文获取类型
收费全文 | 542篇 |
免费 | 41篇 |
国内免费 | 4篇 |
专业分类
电工技术 | 1篇 |
综合类 | 17篇 |
化学工业 | 46篇 |
金属工艺 | 1篇 |
机械仪表 | 3篇 |
能源动力 | 2篇 |
轻工业 | 499篇 |
水利工程 | 1篇 |
石油天然气 | 1篇 |
无线电 | 2篇 |
一般工业技术 | 9篇 |
冶金工业 | 1篇 |
原子能技术 | 1篇 |
自动化技术 | 3篇 |
出版年
2024年 | 3篇 |
2023年 | 9篇 |
2022年 | 19篇 |
2021年 | 15篇 |
2020年 | 19篇 |
2019年 | 20篇 |
2018年 | 27篇 |
2017年 | 20篇 |
2016年 | 16篇 |
2015年 | 24篇 |
2014年 | 21篇 |
2013年 | 39篇 |
2012年 | 32篇 |
2011年 | 36篇 |
2010年 | 28篇 |
2009年 | 24篇 |
2008年 | 24篇 |
2007年 | 46篇 |
2006年 | 37篇 |
2005年 | 35篇 |
2004年 | 18篇 |
2003年 | 17篇 |
2002年 | 9篇 |
2001年 | 12篇 |
2000年 | 5篇 |
1999年 | 8篇 |
1998年 | 9篇 |
1997年 | 5篇 |
1996年 | 4篇 |
1995年 | 3篇 |
1993年 | 1篇 |
1992年 | 1篇 |
1984年 | 1篇 |
排序方式: 共有587条查询结果,搜索用时 0 毫秒
1.
对玉米蒜苗套作根区进行隔膜、隔网和无隔处理以及各自单作处理,通过处理间的相互比较,分析影响套作产量的主要土壤因素。结果表明:套作蒜苗土壤微生物上升其主要原因是根系间的非接触物质交换;套作玉米除此外,地上部环境的改变也使根部土壤微生物数量上升。根系间的非接触效应还使蒜苗、玉米土壤过氧化氢酶、蔗糖酶活性提高,而环境因素的改变也使玉米过氧化氢酶,蒜苗脲酶活性提高。相关性分析表明:微生物对蒜苗根际土壤酶活性的影响大于对玉米土壤酶的影响。 相似文献
2.
为了增加大蒜的再加工制品,解决大蒜的脱臭等问题,介绍了荚味蒜蓉和香菇蒜蓉酱的生产配方、工艺操作要点、产品感官要求、理化指标和卫生指标. 相似文献
3.
Joo Hee Kim Seok Hyun Nam Catherine W. Rico Mi Young Kang 《International Journal of Food Science & Technology》2012,47(6):1176-1182
The antioxidative and anti‐allergic activities of fresh and aged black garlic extracts were investigated. The garlic samples were extracted with 70% ethanol (v/v) and the total phenolic content was measured. The antioxidant capacity of extracts was assessed by determining the scavenging activities on 1,1‐diphenyl‐2‐picrylhydrazyl and hydroxyl radicals, ferricyanide reducing power, ferrous ion‐chelating ability and inhibitory effect on linoleic acid peroxidation. The anti‐allergic activity of extracts was analysed by measuring their inhibitory effects against β‐hexosaminidase release. The aged black garlic exhibited significantly higher phenolic content and greater antioxidative activity than fresh garlic. Both garlic extracts showed strong antioxidant capacity in a dose‐dependent manner. On the other hand, a considerably higher suppression of β‐hexosaminidase release was found in fresh garlic extract at lower concentration compared with that of the black garlic. Results of this study illustrate that ageing of garlic could enhance its antioxidant capacity, but could decrease its anti‐allergic activity. 相似文献
4.
Zhi Zhu Suqin Hang Honglong Zhu Sheng Zhong Shengyong Mao Weiyun Zhu 《Journal of the science of food and agriculture》2013,93(3):560-567
BACKGROUND: Garlic oil (GO) has blood lipid‐lowering effects. Milk fatty acid (FA) originates partly from plasma, and can be affected by the mammary lipogenesis. This study aimed to investigate GO effects on milk FA profile and mammary lipogenesis‐related gene expression. Early‐lactation goats were randomly allocated to four treatments with six goats each, and offered corn silage ad libitum and fixed amount of 0.79 kg day?1 dry matter (DM) concentrate mixed with GO (0, 0.57, 1.14, 1.71 g kg?1 DM) for 30 days consisting of 26‐day adaptation. RESULTS: Intake of corn silage reduced (P≤0.05) as GO level increased in the concentrate. Lipase activity and lactose content linearly increased, while non‐esterified FA concentration quadratically decreased with increasing GO level (P≤0.05). The proportions of short‐ and medium‐chain (C14:0, C15:0 and C16:0) and saturated FA decreased, whereas C18, cis9 trans11 conjugated linoleic acid (c9t11 CLA), t10c12 CLA, monounsaturated and polyunsaturated FA, and some ≥ C20 FA proportions increased in a linear manner with increasing GO level (P≤0.05). The mRNA abundance of genes remained unchanged (P > 0.1) as GO level increased. CONCLUSION: Garlic oil altered milk FA profile and these effects may not be related to the mammary lipogenesis‐related genes expression. © 2012 Society of Chemical Industry 相似文献
5.
6.
ABSTRACT: Heated (121 °C) garlic extract in which alliinase was inactivated before crushing exhibited complete bacteriostatic activity at 15% against Staphylococcus aureus. Garlic heated for 45 min showed the highest antibacterial activity and the relative peak areas of 4-heptenal, methyl allyl disulfide, diallyl disulfide, 2-vinyl-4H-1,3-dithiin, and diallyl trisulfide (DATS) were highest at 45 min of heating. Other than 4-heptenal, all these compounds are known to possess different degrees of antibacterial activity. DATS was thought to be the primary antibacterial compound in heated garlic extract. It was tentatively concluded that antibacterial compounds were formed from alliin unreacted by alliinase by marked heating. Diallyl compounds with more than three sulfur atoms and the oxidized form of allicin were not detected. 相似文献
7.
8.
大蒜绿变物质的提取及其分离 总被引:1,自引:1,他引:1
研究了提取及分离纯化大蒜绿变物质的方法。结果表明,体积分数为80%的甲醇溶液,按料液比1∶3(g:mL),室温浸提24h,提取效果最好;利用薄层层析法进行色素的分离纯化,确定展层剂为体积分数77%甲醇、3%乙酸乙酯、0.24%HCl的水溶液,最终能达到初步分离纯化的目的。 相似文献
9.
10.
为保持树莓果实贮藏品质,延长保鲜期,本文以树莓品种‘Festival’为试材,研究不同浓度大蒜提取液对树莓果实的保鲜效果。试验采用浓度为60、90、120、150 mg/mL的大蒜提取液对树莓进行浸泡处理,并模拟超市售卖时的环境条件贮藏于温度为4 ℃,相对湿度为90%的恒温恒湿箱中,分析贮藏期间果实的菌落总数、腐烂率、硬度、营养品质、感官品质、丙二醛(MDA)含量、货架期等指标的变化。结果表明:大蒜提取液具有显著的保鲜效果,能较好抑制微生物的生长繁殖,降低腐烂率,维持较高硬度,减少营养物质损失,降低MDA的生成量,提高感官品质,延长保鲜期;综合比较分析可知,4种处理浓度中,120 mg/mL的大蒜提取液保鲜效果最好,无异味残留,处理后使货架期延长了6.4 d。因此,120 mg/mL的大蒜提取液能很好地保持树莓果实的贮藏品质,在树莓绿色生成中具有一定的应用潜力。 相似文献