1.
Methodological Analysis of Creatinine Detected by Enzymatic Method and Basic Picric Acid Method
酶法和碱性苦味酸法测定肌酐的方法学分析
2.
Comparison of determining the sero-creatinine by enzymatic assay and jaffe assay;
碱性苦味酸法和酶法测血清肌酐的方法学比较
3.
The effect of bilirubin on measuring creatinine by enzymatic method and alkaline picrate method
胆红素对酶法和碱性苦味酸法测定肌酐的影响
4.
Reparing Alkaline Picrate Reagent the Quantitative Determination of Serum Creatinine
碱性苦味酸法测定血清肌酐试剂的配制
5.
Determination of naphthalene of gas in urban area-Picric acid method
GB/T12209.1-1990城市燃气中萘含量测定苦味酸法
6.
Methods To get the regressive equation and correlative coefficient, we compared the enzymatic method and the basic picric acid method methodologically on the detecting of creatinine.
方法 :通过对酶法和碱性苦味酸法测定肌酐的方法学比较 ,得出回归方程、相关系数。
7.
A new method of sensory evaluation for hop-derived bitter acids
啤酒花苦味酸衍生物感官评价新方法
8.
A salt or an ester of picric acid.
苦味酸盐（或酯）含苦味酸的盐或酯
9.
picric acid
苦味酸(三硝基苯酚)
10.
"Five tastes of medicinal herb: sour, Bitter, sweet, hot and salty"
草药的五味:酸、苦、甘、辛、咸
11.
The interference of picric acid in glucose determination by hexokinase method and its preclusion measures
苦味酸试剂对己糖激酶法测定血糖的干扰及排除方法
12.
Identification of Animal Scar Model with Picric-Sirius Red Polarimetry
苦味酸-天狼猩红偏振光法对疤痕动物模型的鉴定
13.
THE DIAGNOSIS OF EARLY MYOCARDIAL ISCHEMIA BY THE HEMATOXYLIN BASIC FUCHSIN-PICRIC ACID STAINING
苏木素—碱性复红—苦味酸染色法对诊断早期心肌缺血的意义
14.
Sourness of taste, character, or tone.
尖酸，苦涩，刻薄味道、性格或语调的尖酸
15.
The Chinese cuisine is based on five tastes - sour, hot, bitter, sweet and salty.
中国菜以五味为主，这五味是酸、辣、苦、甜、咸。
16.
The Chinese cuisine Based on five tastes: sour，sweet, Bitter，hot and salty.
中国菜以五味为主:即酸、甜、苦、辣、咸。
17.
In this respect it resembles picric acid.
在这方面它类似于苦味酸。
18.
Application of Crystal Modifier in the Synthesis of Nitrophenol Potassium Salts
晶形控制剂在苦味酸钾合成中的应用