1.
In vitro anti-HBV activities of phyllocoumarin and (-)-epicatechin from Schisandra lancifolia
狭叶五味子中化合物扁枝杉香豆素和(—)-表儿茶酸体外抗乙型肝炎病毒活性研究
2.
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
3.
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。
4.
Biological Characteristics of the Pathogen of Schisandra chinensis Leaf Blotch, Alternaria tenuissima
五味子叶枯病病原菌生物学特性研究
5.
Determination of Deoxyschizandrin and Schisandrin in Extracts from the Schisandra chinensis Baill Root,Rattan and Leaves
五味子根、藤茎及叶提取物中五味子甲素、乙素的含量测定
6.
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。
7.
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。
8.
Virulences Measure of 17 Fungicides to Schisandra chinensis Leaf Blight
17种杀菌剂对五味子叶枯病菌的毒力测定
9.
Comparative Studies on Schisandra Chinensis and Schisandra Sphenanthera;
五味子、南五味子基源植物的比较研究
10.
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
11.
Study on DPPH Free Radical Scavenging Activities of Extracts from the Schisandra chinensis Baill Root,Rattan and Leaves with Different Sovents
五味子根、藤茎及叶不同溶剂提取物对DPPH自由基的清除作用
12.
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
13.
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
14.
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
15.
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
16.
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
17.
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
18.
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