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在“
Elsevier电子期刊
”中,
命中:
15,459
条,耗时:0.0719651 秒
在所有数据库中总计命中:
44,028
条
1.
Formation of 2,6-dichloro-1,4-benzoquinone from
aroma
tic
compound
s after chlorination
作者:
Koji Kosaka
a
;
kosaka@niph.go.jp
;
Takahiko Nakai
b
;
Yuta Hishida
c
;
Mari Asami
a
;
Keiko Ohkubo
a
;
Michihiro Akiba
d
关键词:2 ;
6-Dichloro-1
;
4-benzoquinone
;
Phenol
;
para-Substituted phenolic
compound
;
3
;
5-Dichloroquinone-4-chloroimide
;
para-Substituted
aroma
tic amine
;
Chlorination
刊名:Water Research
出版年:2017
2.
Identification of non-regulated polycyclic
aroma
tic
compound
s and other markers of urban pollution in road tunnel particulate matter
作者:
Merete Grung
a
;
mgr@niva.no
;
Alfhild Kringstad
a
;
akr@niva.no
;
Kine Bæ
;
k
a
;
kba@niva.no
;
Ian J. Allan
a
;
ial@niva.no
;
Kevin V. Thomas
a
;
kth@niva.no
;
Sondre Meland
b
;
c
;
sondre.meland@vegvesen.no
;
Sissel B. Ranneklev
a
;
sra@niva.no
关键词:
Urban contaminants
;
Non-target analysis
;
Silicone rubber
;
Passive samplers
;
Poly-
aroma
tic
compound
s PACs
;
Co-chromatography
刊名:Journal of Hazardous Materials
出版年:2017
3.
Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile
aroma
compound
s and yeast native flora
作者:
Eduardo Dellacassa
a
;
Oriol Trenchs
b
;
Laura Fariñ
;
a
c
;
Florencia Debernardis
c
;
Gabriel Perez
c
;
Eduardo Boido
c
;
Francisco Carrau
c
;
fcarrau@fq.edu.uy
关键词:
Volatile
aroma
compound
s
;
Pineapple wine fermentation
;
Yeast
;
Non-Saccharomyces
刊名:International Journal of Food Microbiology
出版年:2017
4.
Diethyl N,N′-dimethylpyrrol[3,4-f]isoindole-1,7-dicarboxylate as a 14π-electronic
aroma
tic
compound
with two azomethine-ylide moieties
作者:
Shogo Hiraoka
a
;
Hiroyuki Tahara
a
;
Shigeki Mori
b
;
Tetsuo Okujima
a
;
Masayoshi Takase
a
;
Takahiro Nakae
a
;
Hidemitsu Uno
a
;
uno@ehime-u.ac.jp
关键词:
Cheletropic decomposition
;
Pyrrol[3
;
4-f]isoindole
;
14π-
aroma
tic
compound
;
7-Oxobicyclo[2.2.1]heptadiene
;
Azomethine ylide
;
Parikh&ndash
;
Doering oxidation
刊名:Tetrahedron
出版年:2017
5.
Lignin depolymerization to
aroma
tic monomers and oligomers in isopropanol assisted by microwave heating
作者:
Qian Liu
;
Pengfei Li
1
;
Nana Liu
;
Dekui Shen
;
101011398@seu.edu.cn
关键词:
Lignin
;
Microwave heating
;
Depolymerization
;
Aroma
tic
compound
s
;
MALDI-TOF MS
刊名:Polymer Degradation and Stability
出版年:2017
6.
The effect of low molecular weight
compound
s in coal on the formation of light
aroma
tics during coal pyrolysis
作者:
Yuanyuan He
;
Ruifang Zhao
;
Lunjing Yan
;
Yonghui Bai
;
Fan Li
;
lifan66@hotmail.com
关键词:
Low molecular weight
compound
s
;
Coal pyrolysis
;
BTEXN
;
Pyridine extract
;
Py&ndash
;
GC/MS
刊名:Journal of Analytical and Applied Pyrolysis
出版年:2017
7.
Induction of laccase by metal ions and
aroma
tic
compound
s in Pleurotus ostreatus HAUCC 162 and decolorization of different synthetic dyes by the extracellular laccase
作者:
Rui Zhuo
1
;
Peng Yuan
1
;
Yang Yang
;
Shu Zhang
;
Fuying Ma
;
Xiaoyu Zhang
;
zhangxiaoyu@hust.edu.cn
关键词:
Pleurotus ostreatus
;
Induction
;
Laccase transcription
;
Laccase multi-gene family
;
Synthetic dyes
;
Decolorization
刊名:Biochemical Engineering Journal
出版年:2017
8.
Evaluation of the synergism among volatile
compound
s in Oolong tea infusion by odour threshold with sensory analysis and E-nose
作者:
JianCai Zhu
a
;
b
;
Feng Chen
a
;
c
;
LingYing Wang
d
;
YunWei Niu
a
;
ZuoBing Xiao
a
;
sitflavor@163.com
关键词:
Oolong tea infusions
;
Volatile
compound
;
Synergism
;
Odour threshold
刊名:Food Chemistry
出版年:2017
9.
Carbon-dot-aerogel sensor for
aroma
tic volatile organic
compound
s
作者:
Susmita Dolai
a
Author Vitae
;
Susanta Kumar Bhunia
a
Author Vitae
;
Raz Jelinek
a
;
b
;
razj@bgu.ac.il
Author Vitae
关键词:
Carbon dots
;
Aerogel
;
VOCs
;
Gas sensors
;
Fluorescence quenching
;
Phenylenediamines
刊名:Sensors and Actuators B: Chemical
出版年:2017
10.
Calcium treatments promote the
aroma
volatiles emission of pear (Pyrus ussuriensis ‘Nanguoli’) fruit during post-harvest ripening process
作者:
Shuwei Wei
a
;
b
;
1
;
weisw2007@161.com
;
Gaihua Qin
a
;
c
;
1
;
qghahstu@161.com
;
Huping Zhang
a
;
1
;
zhanghuping@126.com
;
Shutian Tao
a
;
shutian_tao@hotmail.com
;
Jun Wu
a
;
wujun@njau.edu.cn
;
Shaomin Wang
b
;
sdipwsm@163.com
;
Shaoling Zhang
a
;
slzhang@njau.edu.cn
关键词:
Pear
;
Calcium
;
Aroma
;
Metabolites
;
Emission
;
Post-harvest ripening
刊名:Scientia Horticulturae
出版年:2017
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