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Genetic and Phylogenetic Characteristics of Pasteurella multocida Isolates From Different Host Species

SCI

机构:

来源:FRONTIERS IN MICROBIOLOGY年份:2018

关键词: Pasteurella multocida; different host species; genetic characteristics; comparative genomics analysis; phylogeny

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Epidemiological and genetic characteristics of swine pseudorabies virus in mainland China between 2012 and 2017

SCI

机构:

来源:PEERJ年份:2018

关键词: Pseudorabies virus; Virus isolation; Phylogenetic analysis; Sequence alignment; PCR detection

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Simultaneous degradation of aflatoxin B-1 and zearalenone by a microbial consortium

SCI

机构:

来源:TOXICON年份:2018

关键词: Mycotoxins; Aflatoxin B-1; Zearalenone; Simultaneous degradation; Microbial consortium

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Soil organic carbon sequestration as influenced by long-term manuring and fertilization in the rice-wheat cropping system

SCI

机构:

来源:CARBON MANAGEMENT年份:2018

关键词: Crop biomass carbon; soil organic carbon; carbon sequestration rate; rice-wheat cropping system

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The southwestern origin and eastward dispersal of pear (Pyrus pyrifolia) in East Asia revealed by comprehensive genetic structure analysis with SSR markers

SCI

机构:

来源:TREE GENETICS & GENOMES年份:2018

关键词: Sand pear (Pyrus pyrifolia); Genetic diversity; Population structure; Migration route; Core collection

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Prevalence and characterization of Clostridium perfringens in broiler chickens and retail chicken meat in central China

SCI

机构:

来源:ANAEROBE年份:2018

关键词: Clostridium perfringens; Chicken; Genotype; Enterotoxin; Antimicrobial resistance

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Effects of continuous manure application on methanogenic and methanotrophic communities and methane production potentials in rice paddy soil

SCI

机构:

来源:AGRICULTURE ECOSYSTEMS & ENVIRONMENT年份:2018

关键词: Manure; Methanogens; Methanotrophs; Methane production potentials; Soil nutritional status; Paddy soil

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Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

SCI

机构:

来源:JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE年份:2018

关键词: Tieguanyin oolong tea Flavor attributes Semi-fermentation Chemical compounds

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Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

SCI

机构:

来源:FOOD CHEMISTRY年份:2018

关键词: Oolong tea Enzyme activity Quality Chemical components

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Effect of mild heat treatment on shelf life of fresh lotus root

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2018

关键词: Lotus root Physical treatment Texture Protein Postharvest life

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