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Accreditations of the optimal origins of Boletus bainiugan using Fourier transform near-infrared spectroscopy in combination with environmental variables and heavy metal element determinations

SCI

机构:

来源:INFRARED PHYSICS & TECHNOLOGY年份:2025

关键词: Wild porcini mushroom; MaxEnt; Suitable habitats; Spectrum; Chemometrics; Heavy metal elements

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Blockchain technology in herbal medicines: Applications, trends, and prospects

SCI

机构:

来源:JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS年份:2025

关键词: Blockchain; Herbal medicines; Application; Supervision; Supply chain

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Deep learning-based identification of drying methods and quality prediction of Dendrobium officinale

SCI

机构:

来源:MICROCHEMICAL JOURNAL年份:2025

关键词: Spectral technology; Machine learning; Deep learning; Dry matter content

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Litchi40K v1.0: a cost-effective, flexible, and versatile liquid SNP chip for genetic analysis and digitalization of germplasm resources in litchi

SCI

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来源:HORTICULTURE RESEARCH年份:2025
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Sugarcane Varieties GT 42 and GT 44, not a Flash in the Pan, but the Flag in the Ship

SCI

机构:

来源:SUGAR TECH年份:2025

关键词: Sugarcane; GT 42 and GT 44; Breeding process; Characteristics; Biological basis

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Non-volatile metabolite profiles and taste quality of Pu-erh raw tea on different storage years by metabolomics and 1H qNMR

SCI

机构:

来源:FOOD RESEARCH INTERNATIONAL年份:2025

关键词: Pu-erh raw tea; Storage time; Electronic tongue; LC-MS/MS metabolomics; qNMR

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Comprehensive quality evaluation of dried boletus slices based on fingerprinting and chemometrics

SCI

机构:

来源:JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS年份:2025

关键词: Dried boletus slices; Quality consistency assessment; Fingerprinting; Chemometrics; Content prediction

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Defense-growth balance orchestrates bud germination fate in field established sugarcane from a transcriptomic and metabolomic perspective

SCI

机构:

来源:INDUSTRIAL CROPS AND PRODUCTS年份:2025

关键词: Sugarcane; Germination and dormancy; Glycometabolism; Phytohormone; Transcriptomics and metabolomics; WGCNA

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Effects of the mixed fermentation of apples and yeast on the sensory evaluation, physicochemical composition and flavor of coffee beans

SCI

机构:

来源:FOOD BIOSCIENCE年份:2025

关键词: Coffee; Fermentation; Sensory evaluation; Flavour; Physicochemical composition

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Effects of ultrasonic treatment on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peels

SCI

机构:

来源:ULTRASONICS SONOCHEMISTRY年份:2025

关键词: Coffee peel soluble dietary fiber; Ultrasonic treatment; Structure; Functional properties

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