1.
Physiological Response of Trifoliate Orange (Poncirus Trifoliata L.) under Drought;
枳（Poncirus trifoliata L.）干旱生理应答
2.
Comparison of Volatile Oil's Components between Fructus Auranti Immaturus and Fructus Auranti by GC-MS Analysis
绿衣枳实与绿衣枳壳挥发油成分GC-MS分析比较
3.
The Study on the Compatibility of Zhishi and Baizhu and the Mechanism of Action of Zhizhu Yin in Promoting Stomach Intestine Dynamia;
枳实、白术促胃肠动力作用的配伍及枳术饮作用机理的研究
4.
Cloning and Expression Analysis of Several Flowering Related Genes in Poncirus Trifoliata and Early Flower Mutant;
枳壳与早实枳中若干成花基因的克隆及表达分析
5.
Study on the Process to Extract Synephrine from Fructus Aurantii Immaturus;
枳实中生物碱辛弗林的提取分离研究
6.
Study on Quality Control and Intestinal Absorption of the Total Flavonoid of Fructus Aurantii;
枳壳总黄酮的质量控制及肠吸收研究
7.
Theoretical and Experimental Study on the Nature of Cold or Hot of the Chinese Herb "Zhishi";
枳实寒热属性的文献考证与实验研究
8.
Inhibitory Effect of Zhibie Capsule (ZBC) on Hepatic Fibrosis in Rats;
枳鳖胶囊抗大鼠肝纤维化的实验研究
9.
Functional Analysis of the Promoter of PtCBF1, a CBF1-Like Gene from Poncirus Trifoliata(L.) Raf
枳CBF1类似基因（PtCBF1）启动子功能分析
10.
A Comparison of the Content of Total Flavonoids in Semen Hoveniae from Different Producing Areas
不同产地枳椇子中总黄酮含量的比较
11.
Simulation and Application of Growth Model of Immature Fruit of Poncirus trifoliata(Linn.) Raf.
绿衣枳实生长规律模型模拟及其应用
12.
Analysis of Flavonoids in Semen Hoveniae by HPLC-ESI-MS
枳椇子中黄酮类化合物的HPLC-ESI-MS分析
13.
Comparison of Different Extraction Methods for Citrus aurantium L. DNA
枳壳基因组DNA提取方法的比较研究
14.
OPTIMAL EXTRACTING CONDITIONS FOR FLAVONOIDS IN FRUTUS AURANTII IMMATURUS BY RESPONSE SURFACE METHODOLOGY
枳实总黄酮提取工艺的响应面法优化
15.
Clinical Observation of "Jinzhihuang Decoction" in Treating 100 Cases of Cholelithiasis
金枳黄方治疗胆石症100例临床观察
16.
Study on the Effects of Jujube Dates Vinegar and Hovenia Acerba Vinegar on Reducing Obesity and Blood Lipids in Rat
红枣醋和枳椇醋减肥降血脂作用研究
17.
Tissue Culture and Plant Regeneration of Citrus aurantium
中药“枳壳”的组织培养与植株再生(简报)
18.
AIM: To optimize and establish a technology for Fructus Aurantii stir-fried with bran by orthogonal design.
目的用正交实验法优选并确立枳壳麸炒工艺。