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浏览/检索结果: 共5条，第1-5条 帮助 限定条件 专题：湖南农业大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Using multiple indicators to assess spatial and temporal changes in ecological condition of a drinking water reservoir in central China 期刊论文 Annales de Limnologie - International Journal of Limnology, 2019, 卷号: 55, 页码: 9- 作者:  Huang, Guojia;  Chen, Yushun*;  Wang, Xiaoqing*;  Hughes, Robert M.;  Xu, Luowei 收藏  |  浏览/下载：12/0  |  提交时间：2019/12/23 Phytoplankton  environmental factors  ecological status  multiple indicators  Zhushuqiao Reservoir   Seasonal succession of phytoplankton functional groups in a reservoir in central China 期刊论文 Fundamental and Applied Limnology / Archiv für Hydrobiologie, 2018, 卷号: 192, 期号: 1, 页码: 1-14 作者:  Huang, Guojia;  Wang, Xiaoqing*;  Chen, Yushun*;  Xu, Luowei;  Xu, Dajian 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/23 ENVIRONMENTAL VARIABLES  PHYTOPLANKTON FUNCTIONAL GROUPS  SEASONAL SUCCESSION  ZHUSHUQIAO RESERVOIR   A Comparison of Different Age Estimation Methods for the Northern Snakehead 期刊论文 North American Journal of Fisheries Management, 2013, 卷号: 33, 期号: 5, 页码: 994-999 作者:  Pang-hua Gu;  Jian-guo Xiang;  Yi-fang Chen;  Yan-liang Li;  Jun Tang 收藏  |  浏览/下载：1/0  |  提交时间：2019/12/23 Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer 期刊论文 International Journal of Food Science and Technology, 2011, 卷号: 46, 期号: 7, 页码: 1406-1412 作者:  Wang, Kunbo;  Liu, Fang;  Liu, Zhonghua*;  Huang, Jianan;  Xu, Zhongxi 收藏  |  浏览/下载：9/0  |  提交时间：2019/12/23 Catechin  gas chromatograph mass spectrometer  high performance liquid chromatograph  tea discrimination  volatile compounds   Analysis of chemical components in oolong tea in relation to perceived quality 期刊论文 International Journal of Food Science and Technology, 2010, 卷号: 45, 期号: 5, 页码: 913-920 作者:  Wang, Kunbo;  Liu, Fang;  Liu, Zhonghua*;  Huang, Jianan;  Xu, Zhongxi 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/23 Aroma  chemical analysis  colour  oolong tea  perceived quality score  sensory evaluation  taste