1.
Parameter determination and quality assessment of Schisandra wine fermented with maltose
利用饴糖发酵五味子酒的参数测定与质量评定
2.
fragrant dark green leaves used to flavor May wine.
芬芳的、暗绿色的叶子，用于五月酒的调味。
3.
lemony leaves used for a tisane or in soups or fruit punches.
柠檬的叶子，用于汤药、汤或水果五味酒中。
4.
leaves flavor sauces and punches; young leaves eaten in salads or cooked.
给沙司和五味酒调味的叶子；在沙拉中生吃的嫩叶或做熟的嫩叶。
5.
Put some punch to it and smooth it again.
灌点五味酒，把火灭掉。”
6.
Nose: The smell of a wine; also called aroma and bouquet.
酒味：鼻子闻酒的感受。葡萄酒的味道，也指香味。
7.
Comparative Studies on Schisandra Chinensis and Schisandra Sphenanthera;
五味子、南五味子基源植物的比较研究
8.
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
9.
bitter beer strongly flavoured with hops
（用蛇麻子调味的）苦啤酒
10.
Determination of schisandrin,schisandrol B,deoxyschizandrin,and schisandrin B in serum containing drug of Compound Wurenchun Capsula
复方五仁醇胶囊含药血清中五味子醇甲、五味子醇乙、五味子甲素、五味子乙素的测定
11.
RP-HPLC determination of deoxyschizandrin and γ-schizandrin in Schisandra chinensis (Turcz.) Baill.oil
北五味子油中五味子甲素与五味子乙素的RP-HPLC测定
12.
A Preliminary Revision of Taxonomic System of Schisandra (Schisandraceae)
五味子属(五味子科)分类系统的初步修订
13.
Extraction and Determination of Deoxyschizandrin from Schisandra incarnata
兴山五味子中五味子甲素的提取及测定
14.
Determination of Schisandrin B in Fruits of Schisandra Chinensis with High Performance Liquid Chromagraphy
HPLC法测定北五味子果实中五味子甲素含量
15.
Comparative analysis of chemical constituents in fruits of Schisandra chinensis (Turcz.) Baill.and Schisandra sphenanthera Rehd.et Wils.
北五味子和南五味子化学成分的比较分析
16.
A density functional study of schisandrin A,B,and C
五味子素A、B和五味子丙素的密度泛函研究
17.
Preparative separation of Schisanhenol from Schisandra chinensis by high-speed countercurrent chromatography
高速逆流法分离纯化五味子中的五味子酚
18.
Characters of the Leaf Epidermis in Kadsura(Schisandraceae)
南五味子属(五味子科)植物叶表皮形态特征