1.
Study on the Effects of Turmeric Oil on Keratinocyte Proliferation and Differatiation in Vitro;
姜黄油对角朊细胞体外增殖分化影响的研究
2.
and Engineering,Central South University of Forestry and Technology, Zhuzhou 412006, China )
鲜姜黄挥发油化学成分的GC-MS分析
3.
Analysis of Essential Oils in Processed Rhizoma Wenyujin Concisum by GC-MS
片姜黄饮片挥发油的气相色谱—质谱联用分析
4.
Sudy on Preparation Procedure of Turmeric oil withβ-Cyclodextrin
姜黄超临界提取精油的β-环糊精包合工艺研究
5.
STUDIES ON CHINESE CURCUMA Ⅱ. COMPARISON OF THE CHEMICAL COMPONENTS OF ESSENTIAL OILS FROM RHIZOME OF FIVE SPECIES MEDICINAL CURCUMA PLANTS
我国姜黄属植物的研究——Ⅱ.五种姜黄属药用植物根茎挥发油化学成分的比较
6.
Inhibition of Curcuma Essential Oil on Human Lung Cancer Cells and Neovascularization;
姜黄挥发油对肺癌细胞及血管生成抑制作用的研究
7.
Analysis of Common Volatile Constituents in Herbal Pair of Herba Ephedrae-Rhizoma Zingiberis and Its Single Herb
药对麻黄-干姜与其单味药挥发油共有组分的分析
8.
Naphtha chemical composition of Curcuma wenyujin from Fujian Southeast planting Co.
福建产温郁金新鲜块茎中郁金、莪术、姜黄挥发油化学成分比较
9.
His hair was a bright shade of ginger.
他的头发带一点姜黄色.
10.
Study on the Purification of Curcumins from Curcuma longa L. with Polyamide Resin
聚酰胺树脂精制姜黄中姜黄素类化合物的研究
11.
Determination of Curcuminoids in Turmeric by HPLC
HPLC内标法测定姜黄中姜黄素类成分的含量
12.
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. Ground Turmeric comes from fingers, which extend from the root.
姜黄粉来自于姜黄属植物，属于姜科多叶植物类，全部由人工采摘。
13.
According to differences in the main components of the 5 essential oils, a comparative list is given, which makes it easy to differentiate these curcuma species from, their essential oils, this is very useful for systematizing and distingushing these five Chinese drugs.
因此根据5种挥发油中主要成分的差别,列出了区分姜黄属品种的表。
14.
A widely cultivated tropical plant(Curcuma domestica)of India, having yellow flowers and an aromatic, somewhat fleshy rhizome.
姜黄一种产于印度的被广泛种植的热带植物（姜黄姜黄属），花黄色，有一个芳香多肉的根茎
15.
Experimental Study on the Anti-liver Fibrosis Effect of Curcumin and Combination of Curcumin and Emodin
姜黄素、姜黄素与大黄素联用抗肝纤维化作用的实验研究
16.
"The spice has a slightly Biting taste and is used, usually dried and ground, to flavour Breads, sauces, curry dishes, confections, pickles, and ginger ale."
姜味稍苦,干姜粉用于面包、酱油、咖哩菜肴、糖果、蜜饯、姜汁汽水。
17.
Study on Analysis of the Chemical Components of Ginger Oil and Separation and Purification of Gingerols from Ginger
姜油的化学成分分析与姜辣素的分离纯化研究
18.
Separation Gingerols of Ginger Oleoresin on AB8 Macroporous Adsorption Resin
AB8大孔吸附树脂分离姜油树脂中的姜酚