1.
Studies on the Anti-inflammatory-immune and Analgesic Effects and Their Mechanisms of WWT;
五味藤的抗炎免疫镇痛作用研究及机制初探
2.
Study on the Pharmakognosie and Development of Caulis of Schisandra Chinensis (Turcz.)baill;
北五味子藤茎生药学研究与开发利用
3.
The Extraction, Separation and Identification of Active Constituents of Rattan Peel of Schisandra Chinensis(Turcz.)Baill;
五味子藤皮活性成分提取、分离及鉴定
4.
Isolation and identification of chemical constituents from the stem of Schisandra chinensis(Turcz.)Baill.
北五味子藤茎化学成分的分离与鉴定
5.
Extraction and Content Determination of Polysaccharide in the Rattan Stem of Schisandra chinensis
五味子藤茎中多糖的提取及含量测定
6.
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
7.
Changes of lignans′ content in stems of Schisandra chinensis
五味子藤茎木脂素含量变化规律的研究
8.
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
9.
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；
10.
Comparative Studies on Schisandra Chinensis and Schisandra Sphenanthera;
五味子、南五味子基源植物的比较研究
11.
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
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.
I remember lots of them. Wistaria was one.
我记得许多种花的香味。紫藤就是其中之一。
15.
"Five tastes of medicinal herb: sour, Bitter, sweet, hot and salty"
草药的五味:酸、苦、甘、辛、咸
16.
Put some punch to it and smooth it again.
灌点五味酒，把火灭掉。”
17.
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。
18.
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