1) Anti-cyclic citrullinated peptide antibody
抗环瓜氨酸肽抗体
1.
Clinical study and detection of anti-cyclic citrullinated peptide antibody in Rheumatoid Arthritis;
抗环瓜氨酸肽抗体在类风湿性关节炎中的检测及临床研究
2.
Diagnostic significance of combined testing of anti-cyclic citrullinated peptide antibody and hidden rheumatoid factor immunoglobulin M in patients with juvenile rheumatoid arthritis;
抗环瓜氨酸肽抗体和隐匿性类风湿因子免疫球蛋白M型在诊断早期幼年类风湿关节炎中的意义
3.
Evaluation of anti-cyclic citrullinated peptide antibody and other correlated antibodies in diagnosing rheumatoid arthritis;
抗环瓜氨酸肽抗体及相关自身抗体在类风湿性关节炎诊断中的应用评价
2) Anti-CCP antibody
抗环瓜氨酸肽抗体
1.
Objective Analyse the sensitivity and specific of Anti-CCP antibody and RF in patients with rheumatoid arthritis,to explore the value in diagnosting RA when the two antibody were used together.
目的同时检测抗环瓜氨酸肽抗体(Anti CCP抗体)和类风湿因子(RF)在类风湿关节炎(RA)中的敏感性及特异性,探讨两者联合检测在RA中的意义。
2.
Objective:Analyse the sensitivity and specific of Anti-CCP antibody,Anti-RA33 antibody and RF in patients with rheumatoid arthritis,to explore the value in diagnosting RA when the three antibodies were used together.
目的 :同时检测抗环瓜氨酸肽抗体 (Anti CCP抗体 )、抗RA3 3抗体和类风湿因子 (RF)在类风湿关节炎 (RA)中的敏感性及特异性 ,探讨三者联合检测在RA中的意义。
3.
Detection and significance of the anti-CCP antibody, anti-RA54, anti-Sa antibody and rheumatoid factor in patients with rheumatoid arthritis;
目的:探讨抗环瓜氨酸肽抗体、抗RA54抗体、抗Sa抗体和类风湿因子联合检测对早期类风湿性关节炎的 诊断意义。
3) Anti-cyclic citrullinated peptide antibodies
抗环瓜氨酸肽抗体
1.
Diagnostic value of serum anti-cyclic citrullinated peptide antibodies in patients with rheumatoid arthritis;
对比检测血清中抗环瓜氨酸肽抗体水平对类风湿关节炎的诊断价值
2.
The study of Anti-cyclic citrullinated peptide antibodies and rheumatoid factors with the disease activity of rheumatoid arthritis;
抗环瓜氨酸肽抗体类风湿因子与类风湿关节炎活动度及骨侵蚀相关性的研究
4) anti-cyclic citrullinated peptide
抗环瓜氨酸多肽抗体
1.
Influence of different samples on result determining anti-cyclic citrullinated peptide with ELISA method;
不同标本对ELISA法测定抗环瓜氨酸多肽抗体结果的影响
6) Anti-cyclic citrullinated peptide antibody
抗环瓜氨酸肽抗体(CCP抗体)
补充资料：麻辣酸瓜
麻辣酸瓜
主料
大青瓜1条，红辣椒1只，麻油、炒香白芝麻各1茶匙、辣椒油少许。
配料
腌料：盐1/2茶匙，白米醋2杯，糖1/2斤（约300克）。
做法
1、青瓜洗净，去内瓤去子洗净，切条状；红辣椒去蒂去子洗净，切丝。
2、将腌料煮滚成糖醋，候凉备用。
3、将青瓜条放入糖醋中浸约十分钟倒出，加入麻油、辣椒油、辣椒丝拌匀，面上撒白芝麻即可。
备注
心得：这款菜式是佐餐佳品，清爽，美味；如拌入粉皮丝、红萝卜丝、西芹丝、酸子姜等，色彩更见缤纷，可令胃口大增。若不喜辣味者，可少落或不落辣椒油。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。