全文获取类型
收费全文 | 10117篇 |
免费 | 1228篇 |
国内免费 | 297篇 |
专业分类
电工技术 | 475篇 |
综合类 | 534篇 |
化学工业 | 1526篇 |
金属工艺 | 267篇 |
机械仪表 | 471篇 |
建筑科学 | 420篇 |
矿业工程 | 160篇 |
能源动力 | 215篇 |
轻工业 | 5070篇 |
水利工程 | 69篇 |
石油天然气 | 219篇 |
武器工业 | 42篇 |
无线电 | 450篇 |
一般工业技术 | 577篇 |
冶金工业 | 181篇 |
原子能技术 | 90篇 |
自动化技术 | 876篇 |
出版年
2024年 | 79篇 |
2023年 | 281篇 |
2022年 | 519篇 |
2021年 | 569篇 |
2020年 | 502篇 |
2019年 | 449篇 |
2018年 | 411篇 |
2017年 | 404篇 |
2016年 | 426篇 |
2015年 | 473篇 |
2014年 | 590篇 |
2013年 | 583篇 |
2012年 | 771篇 |
2011年 | 822篇 |
2010年 | 542篇 |
2009年 | 489篇 |
2008年 | 437篇 |
2007年 | 506篇 |
2006年 | 454篇 |
2005年 | 378篇 |
2004年 | 313篇 |
2003年 | 280篇 |
2002年 | 240篇 |
2001年 | 169篇 |
2000年 | 137篇 |
1999年 | 120篇 |
1998年 | 117篇 |
1997年 | 66篇 |
1996年 | 59篇 |
1995年 | 57篇 |
1994年 | 51篇 |
1993年 | 55篇 |
1992年 | 35篇 |
1991年 | 31篇 |
1990年 | 30篇 |
1989年 | 30篇 |
1988年 | 20篇 |
1987年 | 20篇 |
1986年 | 20篇 |
1985年 | 20篇 |
1984年 | 18篇 |
1983年 | 9篇 |
1982年 | 18篇 |
1981年 | 4篇 |
1980年 | 9篇 |
1979年 | 10篇 |
1978年 | 3篇 |
1976年 | 5篇 |
1956年 | 2篇 |
1951年 | 2篇 |
排序方式: 共有10000条查询结果,搜索用时 421 毫秒
1.
Niken Indrati Punnanee Sumpavapol Rajnibhas Sukeaw Samakradhamrongthai Natthaporn Phonsatta Patcha Poungsombat Sakda Khoomrung Atikorn Panya 《International Journal of Food Science & Technology》2022,57(6):3760-3770
Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference. 相似文献
2.
3.
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
4.
Tadeusz Zając Agnieszka Klimek-Kopyra Ryszard Mazurek Andrzej Oleksy Jacek Strojny 《Journal of Natural Fibers》2020,17(8):1199-1211
ABSTRACT Nine sowing densities of linseed were compared in a two-year experiment. Self-regulation of the density of a linseed stand resulted in a differentiated branching of the plants. The number of capsules on a linseed shoot, as well as seeds in the capsule, and the number of seeds from the shoot were highly varied from year to year, and there is even a stronger differentiation in the weight of 1000 seeds. Linear relationships were noted between the mass of seeds from the linseed plant and the number of capsules. The yield of linseed was affected by both factors. An increasing sowing rate reduced the seed yield from the shoot and the plant. At lower seeding rates, the lateral shoots contributed in the seeds yield of the plant to a higher degree compared to the main ones. 相似文献
5.
Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii 下载免费PDF全文
Wen Li Xiaobei Li Yan Yang Feng Zhou Yanfang Liu Shuai Zhou Hailong Yu 《International Journal of Food Science & Technology》2015,50(11):2360-2366
Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels. 相似文献
6.
Xiaopu Lyu Yunxi Huo Jin Yang Dawen Yao Kaimin Li Haoxian Lu Yangzong Zeren Hai Guo 《Indoor air》2021,31(5):1340-1352
Due to the high health risks associated with indoor air pollutants and long-term exposure, indoor air quality has received increasing attention. In this study, we put emphasis on the molecular composition, source emissions, and chemical aging of air pollutants in a residence with designed activities mimicking ordinary Hong Kong homes. More than 150 air pollutants were detected at molecular level, 87 of which were quantified at a time resolution of not less than 1 hour. The indoor-to-outdoor ratios were higher than 1 for most of the primary air pollutants, due to emissions of indoor activities and indoor backgrounds (especially for aldehydes). In contrast, many secondary air pollutants exhibited higher concentrations in outdoor air. Painting ranked first in aldehyde emissions, which also caused great enhancement of aromatics. Incense burning had the highest emissions of particle-phase organics, with vanillic acid and syringic acid as markers. The other noteworthy fingerprints enabled by online measurements included linoleic acid, cholesterol, and oleic acid for cooking, 2,5-dimethylfuran, stigmasterol, iso-/anteiso-alkanes, and fructose isomers for smoking, C28-C34 even n-alkanes for candle burning, and monoterpenes for the use of air freshener, cleaning agents, and camphor oil. We showed clear evidence of chemical aging of cooking emissions, giving a hint of indoor heterogeneous chemistry. This study highlights the value of organic molecules measured at high time resolutions in enhancing our knowledge on indoor air quality. 相似文献
7.
Qin-yu Zhou Shan Zhao Yan-yan Huang Jin-shuang Hu Jia-hua Kuang Dong-mei Liu Charles S. Brennan 《International Journal of Food Science & Technology》2021,56(6):2992-3003
Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029. 相似文献
8.
9.
10.