您好,欢迎访问广东省农业科学院 机构知识库!
筛选
科研产出
排序方式:

时间

  • 时间
  • 相关度
资源类型: 外文期刊
6753条记录
Short-term changes in chemical and microbial characteristics of paddy soil in response to consecutive addition of organic ameliorants in a rice-rice-vegetable rotation system

SCI

机构:

来源:SOIL SCIENCE AND PLANT NUTRITION年份:2019

关键词: Rice-rice-vegetable; combination of rice straw and organic ameliorants; biochar; organic fertilizer; peanut bran

 全文链接 请求原文
Enhancing hemoglobin peptide production from chicken blood fermentation by food-grade nonionic surfactant

SCI

机构:

来源:BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY年份:2019

关键词: Aspergillus niger; bioconversion; dodecyl glucopyranoside; hemoglobin peptide

 全文链接 请求原文
Effect of Flamrnulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

SCI

机构:

来源:MEAT SCIENCE年份:2019

关键词: Flarnmulina velutipes; Cantonese sausage; Protein oxidation; Lipid oxidation; Sensory properties

 全文链接 请求原文
Pursuing sustainable productivity with millions of smallholder farmers

SCI

机构:

来源:NATURE年份:2018
 全文链接 请求原文
Residual behavior and risk assessment of tridemorph in banana conditions

SCI

机构:

来源:FOOD CHEMISTRY年份:2018

关键词: Tridemorph Dissipation Residual distribution Risk assessment Banana

 全文链接 请求原文
Genetic structure and phylogenetic relationships of Ralstonia solanacearum strains from diverse origins in Guangdong Province, China

SCI

机构:

来源:JOURNAL OF PHYTOPATHOLOGY年份:2018

关键词: biovar phylogenetic relationships phylotype Ralstonia solanacearum sequevar

 全文链接 请求原文
Bacillus camelliae sp nov., isolated from Pu'er tea

SCI

机构:

来源:INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY年份:2018

关键词: Bacillus camelliae sp nov. polyphasic analysis Pu'er tea

 全文链接 请求原文
Effect of carbonic maceration (CM) on mass transfer characteristics and quality attributes of Sanhua plum (Prunus Salicina Lindl.)

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2018

关键词: Wax layer PPO and POD activity Circular-dichroism analysis Individual phenolics Antioxidant activity

 全文链接 请求原文
Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice

SCI

机构:

来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2018

关键词: Brown rice Milled fraction Extrusion Phenolics Antioxidant activity

 全文链接 请求原文
Comparative analysis of pigments in red and yellow banana fruit

SCI

机构:

来源:FOOD CHEMISTRY年份:2018

关键词: Anthocyanin Banana fruit Carotenoid Flavonoid Pigment

 全文链接 请求原文