1.
Structure and Bioactivities of Polysaccharides from Different Poria Cocos Mycelia;
不同茯苓菌丝体的多糖结构和生物活性
2.
The Study of Cultural Condition and Enriching Calcium and Iodine of the Mycelia of Wolfiporia Cocos;
茯苓菌丝体培养条件及其富集钙和碘的研究
3.
Structures and Bioactivities of Polysaccharides from Poria Cocos Mycelia with Cultivated Strain;
人工培养菌种茯苓菌丝体多糖的结构和生物活性
4.
Studies on Strain Screening, Strain Keeping and Liquid Fermentation of Poria Cocos;
茯苓优良菌种的选育、保藏和液体发酵的研究
5.
Optimizing liquid fermentation conditions for polysaccharide production by Poria cocos
茯苓真菌液体发酵产多糖培养条件优化的研究
6.
Study of quality standards of natural Poria cocos and liquid fermented Poria cocos
天然茯苓和液体发酵茯苓质量标准的研究
7.
Production of Mycelia and Polysaccharides of Grifola Umbellata by Submerged Culture;
液体深层培养猪苓菌丝体及猪苓多糖的研究
8.
Fermentative production of mycelia by Polyporus umbellatus(Pers) Fries
发酵法生产猪苓菌丝体及猪苓多糖的研究
9.
Application of Protoplast Technique in the Rejuvenation、Breeding and Life Cycle of Poria Cocos
原生质体技术在茯苓菌种复壮、育种和生活史研究中的应用
10.
The Comparable Researching of the Polysaccharose of Grifola Umbellate to the Immunological Horizonal Influenceof the Mice;
猪苓菌丝体多糖对小鼠免疫水平影响的研究
11.
Structure and Bioactivities of Polysaccharides from Sclerotium of Poria Cocos and Their Derivatives;
茯苓菌核多糖及其衍生物的结构及生物活性
12.
Inhibitory Effect of Xiaobanxia Plus Fuling Grain on Human Tumor Cell Lines
小半夏加茯苓颗粒体外抑瘤作用的实验研究
13.
Tolerance of Tufuling tablets in phase Ⅰ study
土茯苓总苷片Ⅰ期临床人体耐受性研究
14.
Effects of Erzhu fuling san and its components on the tension of jejunum in chook in vitro
二术茯苓散及组分对鸡离体空肠张力的影响
15.
Effects of Erzhu Fuling San and its Components on the Tension of Isolated Caecum in Chook
二术茯苓散及组分对鸡离体盲肠张力的影响
16.
Preliminary Study on Several Kinds of Enzyme Activity of Grifola Umbellate Mycelium and Its Characteristics of Partial Enzyme
猪苓菌丝体的几种酶活性及部分酶学性质的初步研究
17.
The Modified Poria Pill Treat 60 Cases Chronic Abacterial Prostatitis
加味桂枝茯苓丸治疗慢性非细菌性前列腺炎60例
18.
Study on Content Determination and Antibacterial Effects of Triterpenes from Sclerotia of Poria cocos
茯苓皮三萜类物质含量的测定及其抑菌活性的研究