1.
Thoughts on Theory of Four Properties and Five Tastes in the Research of Wulingsan
四气五味理论在五苓散配伍规律研究中的思考
2.
They even have a theory about the "five tastes": sweet,sour, spicy, salty, and bitter.
他们甚至有关于五味的一套理论; 甜, 酸, 辛辣芳香,咸或苦。
3.
They even have a theory about the"five tastes": sweet, sour, spicy, salty, and bitter.
他们甚至有关于五味的一套理论；甜，酸，辛辣芳香，咸或苦。
4.
Comments on the Theory of Colloguial Literature in the May 4th Literature;
白话文学传统与历史进化的文学观的寻根意味——浅论五四文学的白话文学理论
5.
From "Poetry Taste" to"Ci Taste"--A Tentative Study on CHEN Ting-zhuo's Ci Theory
从“诗味”到“词味”——陈廷焯的词学理论初探
6.
Conclusion The water extract of Fructus schisandrae Chinensis possesses obvious sedative and hypnotic effects.
结论北五味子水提取物有明显的镇静、催眠作用。
7.
Empathy And Synesthesia In The Ancient Ideas Of The State And The Taste;
古代境论、味论中的移情和联觉理论
8.
Study on Physical and Chemical Properties、Structure and Biological Active of the Polysaccharides from Schisandra Chinensis
北五味子多糖理化性质、结构及活性研究
9.
Dynamic Study of Physiological and Biochemical during the Seed Developmental Stages of Schisandra Sphenanthera Rehd. et Wils.
华中五味子种子发育生理生化动态研究
10.
Study on the Hypolipidemic Effect of Crude Extract from Schisandra in Vitro
五味子提取物降血脂细胞药理活性的研究
11.
Study on physicochemical characterization and antioxidant activity of red pigment in Schisandarchiennsis Bail
五味子水溶性红色素理化性质及抗氧化研究
12.
Advancement on Sweetness Theory and Model of Sweetener s Receptor;
甜味化合物的甜味理论与受体模型研究进展
13.
E. FINDINGS, CONCLUSIONS, AND REASONS
五、调查结果、结论和理由
14.
The Theory of Interest in ZhuGuangQian s Literary Criticism;
论朱光潜文学批评中的“趣味”理论
15.
Zong Bing s Theory on Eliminating the Distracting Thoughts and Savouring Images and Aesthetic Contemplation;
宗炳"澄怀味象"论与审美静观理论
16.
There are not more than five cardinal tastes (sour, acrid, salt, sweet, bitter), yet combinations of them yield more flavors than can ever be tasted.
味不过五，五味之变，不可胜尝也；
17.
Comparative Studies on Schisandra Chinensis and Schisandra Sphenanthera;
五味子、南五味子基源植物的比较研究
18.
Studies on the content of Deoxyschizandrin and r-Schizadrin in Different Tissues of Schisandra chinensis(Turcz) Baill
北五味子不同组织五味子素含量研究