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6753条记录
Preparation and emulsification properties of dialdehyde starch nanoparticles

SCI

机构:

来源:FOOD CHEMISTRY年份:2019

关键词: Starch; Nanocrystals; Nanoparticles; Dialdehyde; Emulsification

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Construction of a high-density genetic map by RNA sequencing and eQTL analysis for stem length and diameter in Dendrobium (Dendrobium nobile x Dendrobium wardianum)

SCI

机构:

来源:INDUSTRIAL CROPS AND PRODUCTS年份:2019

关键词: Dendrobium; RNA sequencing; SNPs; Genetic map; eQTL

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Fitness and Predating Potential of Antilochus coquebertii (Hemiptera: Pyrrhocoridae): A Predator of the Red Cotton Bug (Dysdercus koenigii)

SCI

机构:

来源:JOURNAL OF THE KANSAS ENTOMOLOGICAL SOCIETY年份:2019

关键词: Antilochus coquebertii; morphometric; Dysdercus koenigii; fitness; two-sex life table; predation

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The effects of thermal processing and beta-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2019

关键词: Dried minced pork slice; beta-Cyclodextrin; Phenolic acids; Flavonoids; Anthocyanins

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Effects of Warming and Nitrogen Addition on the Soil Bacterial Community in a Subtropical Chinese Fir Plantation

SCI

机构:

来源:FORESTS年份:2019

关键词: bacterial community; network analysis; soil warming; nitrogen addition; subtropical plantation

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Comparison of the bioactive chemical components and antioxidant activities in three tissues of six varieties of Citrus grandis 'Tomentosa' fruits

SCI

机构:

来源:INTERNATIONAL JOURNAL OF FOOD PROPERTIES年份:2019

关键词: Citrus grandis; flavonoids; coumarins; volatiles; antioxidant activity; HS-SPME-GC-MS

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Dietary Metabolizable Energy Responses in Yellow-Feathered Broiler Chickens from 29 to 56 d

SCI

机构:

来源:JOURNAL OF APPLIED POULTRY RESEARCH年份:2019

关键词: carcass trait; fat deposition; metabolizable energy; performance; yellow-feathered broiler

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Sanggenon D from root bark of mulberry inhibits the growth of Staphylococcus aureus by moderating the fatty acid biosynthesis system

SCI

机构:

来源:INDUSTRIAL CROPS AND PRODUCTS年份:2019

关键词: Antibacterial activity; Sanggenon D; Mulberry root bark; Fatty acid biosynthesis enzyme system-associated genes; Fatty acid

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Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2019

关键词: Lychee; Phenolic; Antioxidant activity; Thermal processing; Storage

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Conservative transcription in three steps visualized in a double-stranded RNA virus

SCI

机构:

来源:NATURE STRUCTURAL & MOLECULAR BIOLOGY年份:2019
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