Study on that five tastes enters into five viscera;
关于五味的五脏所入考察
objective: Study the reports on the hepatotoxicity(HTX) of herbs in certain literature and the relation between the HTX and four characters(FC), five tastes(FT), channel distributions(CD) and active components(AC) of herbs.
目的 :研究有关文献资料中中药肝毒性的报告及其与四气、五味、归经、有效成分之间的关系。
Literature of Hunan accepted world literature, can be divided into three kinds of modes in the 20th century: The compatible type, favouritism type, exploration type.
湖南文学接受世界文学,20世纪可分为三种模式:以田汉、张天翼为代表的兼容型,以沈从文、周立波和残雪为代表的偏嗜型,以丁玲、韩少功等为代表的探索型。
Taste and taste preference play an important role in animal food intake and ingest behavior, also maintain the nutritionnal balance.
味觉及味觉嗜好性在动物的食物选择和摄食行为中有着重要的地位,而且也参与了维持机体的营养平衡的过程,而小肠运动则在食物的消化、吸收方面意义重大,味觉及味觉嗜好性和小肠运动共同参与了摄食、消化、吸收等活动,它们在这些活动中可能存在着密切的联系。
Determination of Deoxyschizandrin and Schisandrin B in Schisandra chinensis (Tuecz.) Baill. by HPLC;
北五味子中五味子甲素及乙素含量的高效液相色谱分析
Study on extractive process of fruits from Schisandra chinensis by supercritical carbon dioxide;
北五味子果实超临界CO_2萃取工艺的研究
A New Monoterpenoid Glyciside from Schisandra chinensis;
北五味子中的一个新单萜苷
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；
Comparative Studies on Schisandra Chinensis and Schisandra Sphenanthera;
五味子、南五味子基源植物的比较研究
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
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
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
"Five tastes of medicinal herb: sour, Bitter, sweet, hot and salty"
草药的五味:酸、苦、甘、辛、咸
Put some punch to it and smooth it again.
灌点五味酒，把火灭掉。”
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。
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
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
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
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
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
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
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
Study and Exploid on Wurenchun Extracted from Schisandra Chinensis;
五味子提取物—五仁醇的研究与开发
Determination of Deoxyschizandrin and Schisandrin B in Fructus Schisandra Chinensis and Its Preparations with RP-HPLC;
五味子及其制剂中五味子甲素和五味子乙素含量测定及药代动力学研究
Clinical Efficacy After Chronic Sinusitis Endoscopic Sinus Surgery with Flavored Drink Flavors Wash Cavity Disinfection
加味五味消毒饮对鼻窦炎手术后疗效观察
