1) Chensuxiang tablets
陈苏香片
1.
OBJECTIVE: To establish an HPLC method to determine hesperidin contents in Chensuxiang tablets.
目的 建立陈苏香片中橙皮苷的含量测定方法。
2) Chenxianglubailu Tablets
陈香露白露片
1.
Determination of GlycyrrheticAcidin in Chenxianglubailu Tablets by HPLC;
HPLC测定陈香露白露片中甘草次酸的含量
2.
HPLC determination of glycyrrhizic acid in Chenxianglubailu tablets;
HPLC法测定陈香露白露片中甘草酸的含量
3) Compound chenxiangwei tablets
复方陈香胃片
1.
Objective: To establish a HPLC method for detennination the content of hesperidin in Compound chenxiangwei tablets.
目的:建立HPLC法测定复方陈香胃片中橙皮苷的含量。
4) stale flavor
陈香
1.
Five Pu-erh tea samples with stale flavor were selected from 36 samples by sensory tests,and the aroma constituents of these samples were determined by HS-SPME/GC-MS.
选用云南省内市售的36个普洱茶样品,采用顶空-固相微萃取法(HS-SPME)富集其香气物质并用GC-MS分析香气成分;结合香气感官审评结果,研究了陈香普洱茶的香气成分组成,并比较了陈香普洱茶与其它普洱茶在香气成分上的主要差异。
5) Chen Sudong
陈苏东
1.
Analyzing Chen Sudong s Chinese Translation of The Bluest Eye;
试析陈苏东《最蓝的眼睛》的中译本
补充资料：香片蒸鱼
作法:
1.先切开鱼肚，去鳃洗净备用。
2.用盐酒腌渍吴郭鱼约10分钟。
3.将已用开水泡开之香片，置于鱼肚中并于蒸盘周围摆放少许香片及在鱼身淋上少许沙拉油，再加以蒸熟。
4.将姜末、葱屑及辣椒用油爆香后，置于鱼身上以增加其鲜明度。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条