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Classification of plant functional types based on the nutrition traits: a case study on alpine meadow community in the Zoigê Plateau 被引量:6
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作者 SHEN Song-tao ZHANG Shu-jie +1 位作者 FAN Min WANG Qing 《Journal of Mountain Science》 SCIE CSCD 2017年第10期2003-2012,共10页
The ecological concept of Plant Functional Types(PFTs), which refers to the assemblage of plants with certain functional traits, has been introduced for the study of plant responses to the environment change and hum... The ecological concept of Plant Functional Types(PFTs), which refers to the assemblage of plants with certain functional traits, has been introduced for the study of plant responses to the environment change and human disturbance. Taking the alpine meadow community in the Zoigê Plateau as a study case, this paper classified PFTs in terms of plant nutrition traits. The sequential results are as follows.(1) The main herbages in the Zoigê Plateau included 16 species in 5 families. Among the five families, Cyperaceae vegetation accounted for 81.37%of herbage area in total, while the remaining 4families occupied less than 20%. As for the species,Kobresia setchwanensis Hand.-Maizz. was dominant,accounting for 48.74% of the total area; while the remaining 51.26% was comprised of Polygonum viviparum L., Anaphalis fiavescens Hand.-Mazz.,Stipa aliena Keng and other species.(2) By using the Principal Component Analysis(PCA), the assessment of herbages nutrition was carried out based on the comprehensive multi-index evaluation model.Polygonum viviparum L. had the highest nutritional value score(1.43), and Stipa aliena Keng had the lowest(-1.40). Nutritional value of herbage species had a significantly positive correlation with altitude(P&lt;0.01) in the Zoigê Plateau.(3) Based on the nutritional values, herbages in the Zoigê Plateau could be grouped into 3 nutrition PFTs(high, medium and low) by using the Natural Breaks(Jenks) method. 展开更多
关键词 Plant functional types nutritional value Forage resource management the Zoigê Plateau
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基于营养均衡设计的低温乳化肠在贮藏期间品质及微生物的变化 被引量:1
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作者 李雪 杜萍 +3 位作者 黄蔡伦 王鹏 周光宏 张万刚 《食品工业科技》 CAS CSCD 北大核心 2013年第6期349-352,376,共5页
针对基于营养均衡设计的低温乳化肠中,其高不饱和脂肪酸、高碳水化合物、富含维生素的状况,本文以品质(感官评定、质构、色差、脂肪氧化情况)及微生物(菌落总数、大肠菌群)变化为指标,研究营养均衡设计的低温乳化肠在贮藏期间品质及微... 针对基于营养均衡设计的低温乳化肠中,其高不饱和脂肪酸、高碳水化合物、富含维生素的状况,本文以品质(感官评定、质构、色差、脂肪氧化情况)及微生物(菌落总数、大肠菌群)变化为指标,研究营养均衡设计的低温乳化肠在贮藏期间品质及微生物的变化规律,从而进一步指导工业生产。结果表明,在常温25℃贮藏的此类产品,存放3d以后,产品的感官品质显著下降、菌落总数严重超标;在0~4℃贮藏的产品42d内菌落总数、大肠菌群均未超标,脂肪氧化情况并不显著(p>0.05),但产品在35d后褪色(p<0.05),硬度、咀嚼性增大(p<0.05),感官品质不理想,失去食用价值。 展开更多
关键词 营养均衡 低温乳化肠 贮藏期 品质 微生物
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