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【目的】分析在同一主效基因(Wx^mp)背景下可溶性淀粉合成酶基因SSⅡa和去分支酶基因PUL对稻米蒸煮食味品质的影响,以期为水稻品质遗传改良提供依据。【方法】选择在SSⅡa和PUL存在多态性而其他淀粉合成酶相关基因没有多态性的半糯品系宁0145和粳稻品种武运粳21进行杂交,获得F2群体与F3株系。利用分子标记,选择含有Wx^mp基因的F2单株与F3株系,将这些F2单株与F3株系分成SSⅡa^nPUL^n、SSⅡa^nPUL^w、SSⅡa^wPUL^n和SSⅡa^wPUL^w4种基因型(n和w分别表示该基因来源于宁0145和武运粳21),分析不同基因型蒸煮食味品质性状的差异,探讨同一Wxmp基因背景下不同SSⅡa和PUL等位基因对蒸煮食味品质性状的影响。【结果】不同基因型间蒸煮食味品质性状均存在显著差异,来源于武运粳21的SSⅡa^w基因和PUL^w基因分别使直链淀粉含量增加0.29%~1.00%和0.62%~1.18%,且PUL的效应大于SSⅡa,两者间存在互作效应。SSⅡa^w基因和PUL^w基因降低胶稠度和崩解值,提高了热浆黏度、冷胶黏度、消减值和回复值,对糊化温度、峰值黏度和峰值时间的作用较小。【结论】明确了Wx^mp背景下SSⅡa和PUL基因对稻米蒸煮食味品质的遗传效应,该研究结果为SSⅡa和PUL基因的分子标记辅助选择改良稻米品质提供了理论依据。 相似文献
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《Journal Of Aquatic Food Product Technology》2013,22(2):43-55
Fatty acid profiles of the total lipids and the phospholipid classes of farm-raised channel catfish (Ictalurus punctatus) fillets were analyzed. Monoenes represented 49.22 mol% of the total lipid fatty acids while polyunstaturated fatty acids (PUFA) accounted for 19.37 mol%. The total n-3 PUFA content was low (4.22 mol%). The total saturated fatty acids as 31.44 mol %. Catfish contained phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), lysophosphatidylcholine (LPC), and sphingomyelin (SPH). Analysis for the individual phospholipid class fatty acid profiles indicated that PI had a high concentration of 18:0 (33.20 mol%) and 20:4 n-6 (13.08 mol%). Phosphatidylethanolamine had the highest concentrations of combined eicosapentaenoic acid, and docoshahexaenoic acid, of 17.37 mol%. Higher ratios of n-3/n-6 PUFA were found in the phospholipid classes than the total lipids. LPC and SPH did not contain measurable PUFA of the n-3 series. The level of 18:1 n-9 in PC, PE, and LPC was approximately 31 mol% whereas in PI, PS, and SPH, the level was approximately 16 mol%. The understanding of the basic distribution of fatty acids in the individual phospholipid classes of channel catfish may be an essential first step in explaining the protective role of 18:1 n-9 and n-3 PUFA against thrombotic and cardiovascular disorder in humans. 相似文献
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《Journal of Crop Improvement》2013,27(1-2):227-260
Abstract Pigeonpea (Cajanus cajan [L.] Millsp.), known by several vernacular and trade names such as red gram, tuar, Angola pea, Congo pea, yellow dhal and oil dhal, is one of the major grain legume crops of the tropics and sub-tropics. It is a favorite crop of small holder dryland farmers because it can grow well under subsistence level of agriculture and provides nutritive food, fodder, and fuel wood. It also improves soil by fixing atmospheric nitrogen. India by far is the largest pigeonpea producer where it is consumed as decorticated split peas, popularly called as ‘dhal’ In other countries, its consumption as whole dry seed and green vegetable is popular. Its foliage is used as fodder and milling by-products form an excellent feed for domestic animals. Pigeonpea seeds contain about 20-22% protein and appreciable amounts of essential amino acids and minerals. Dehulling and boiling treatments of seeds get rid of the most antinutritional factors such as tannins and enzyme inhibitors. Seed storage causes considerable losses in the quality of this legume. The seed protein of pigeonpea has been successfully enhanced by breeding from 20-22% to 28-30%. Such lines also agronomically performed well and have acceptable seed size and color. The high-protein lines were found nutritionally superior to the cultivars because they would provide more quantities of utilizable protein and sulfur-containing amino acids. 相似文献
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ABSTRACT: The depletion of ascorbic acid derivatives in fish feed during the feed processing (extrusion cooking and drying) was studied at five extrusion cooking temperatures and at 85°C for 2 h dryer processing temperature. Three ascorbic acid derivatives were used: L-ascorbyl-2-mono-phosphate Mg (APM), L-ascorbic acid sodium (AAS) and L-ascorbic acid palmitic acid ester (AAP). Samples were collected after drying and ascorbic acid derivatives losses evaluated. APM was found to be quiet stable with an average retention of 88%, but AAS and AAP were unstable and the depletion was very high. 相似文献
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ABSTRACT: Small abalone meats were heated at 80°C and 98°C for 0–120 min and the differences in chemical, physical and sensory changes of the cooked meats were investigated. The decrease in moisture and weight and the increase in browning and Hunter's b -value were relatively higher for cooking at 98°C than at 80°C. After cooking for 20–120 min, the total amount of adenosine triphosphate and its related compounds on a dry weight basis decreased by 17–27% at 80°C and by 30–39% at 98°C; the total amount of free amino acids on a dry weight basis changed insignificantly at 80°C but decreased by 22–35% after cooking at 98°C. The meats cooked at 80°C were higher in cutting force whereas the levels in the samples cooked at 98°C did not decrease until samples had been cooked for 60 min. The hydroxyproline content showed little change during cooking except for in samples cooked at 98°C for 120 min, in which the content was found to be low. The extended cooking at 80°C improved the acceptability of small abalone meat, whereas only the acceptability score of aroma increased significantly for cooking at 98°C. 相似文献
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杂种野猪宰后肌肉品质特性的研究 总被引:4,自引:0,他引:4
猪的品种是影响猪肉食用品质的最主要因素,而猪肉的化学组成成分和宰后生理生化变化则是肌肉品质形成的基础。针对杂种野猪和本地白猪两种不同的品种猪在相同条件下饲养和屠宰,研究了宰后肌肉的色泽红度a值、pH值、嫩度(剪切力)和蒸煮损失的变化情况。试验表明,杂种野猪肉红度较深且保持时间长,pH值高,嫩度差,蒸煮损失少。 相似文献