Mixed Bitter Vegetables

Processing technique of sowthistle and black rice wine;

苦菜黑糯米酒的加工工艺

Influence of Various Blanching Temperature on Quality Change of Patrinia Villosa(PV);

不同漂烫温度对苦菜品质指标的影响

Study on the green-protecting technology of Sonchus oleraceus L. and its quality control

苦菜的护色技术及质量控制研究

Pharmacologic function and exploitation of Ixeris Chinensis;

苦菜的药理作用及产品开发

Tissue Culture and Rapid Propagation of Ixeris Chinensis;

苦菜的组织培养与快速繁殖

Zinc uptake and accumulation in Picris divaricata Vant.

滇苦菜(Picris divaricata Vant.)对锌的吸收和富集特性

Sowthistle the seasonally strong, its cause or canned soft canned, this can be tied to a potherb.

苦菜的季节性较强，将其做成罐头或软罐头，就能常吃到这种野菜了。

Content Compareing of Swertiamarin in Different Species of Swertia

不同种獐牙菜中獐牙菜苦苷含量比较

Computer Simulation of the Dynamics of Experimental Mixed Populations of Hyperomyzus lactucae Aphidius sonchi

苦苣菜蚜—苦苣菜蚜茧蜂混合实验种群数量动态的计算机模拟

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。

Function of Thickly Extracting Solution of Sophora flavescens on Vegetable Worms and Pear Aphis;

苦参粗提液对菜青虫、梨蚜的防治作用

Development of health beverage with compound apple-bitter gourd-celery juice

苹果、苦瓜、芹菜复合汁保健饮品的研制

Studies on the HPLC Fingerprints of Lxeris Sonchifolia Hance and Kudiezi Injection;

抱茎苦荬菜及其制剂苦碟子注射液HPLC指纹图谱的研究

Determination of Swertiamarin and Gentiopicroside in Root of Gentiana scabra Bge.by UPLC

超高效液相色谱法测定龙胆药材中的獐芽菜苦苷和龙胆苦苷

Content determination of swertiamarin and gentiopicroside in Swertia mileensis T. N. Ho et W. L.Shih and its cut crude drug

青叶胆药材及饮片中獐牙菜苦苷和龙胆苦苷的含量测定

Thus it was said in the town, when the Bishop does not indulge in the cheer of a cure, he indulges in the cheer of a trappist.

城里的人都说：“主教不吃神甫菜的时候，就吃苦修会的修士菜。”

Teaching is everything: the peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.

教育无所不能：桃子曾经是苦李子，菜花只是受过大学教育的洋白菜。

There's no need to pull a face.Eat your cabbage, it will do you good.

不要愁眉苦脸，把卷心菜吃下去，这对你有好处。

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。

STUDIES ON THE CONSTITUENTS AND BIOLOGICAL ACTIVITIES OF IXERIS SONCHIFOLIA;

抱茎苦荬菜的化学成分和生物活性的研究

Studies on Tissue Culture of a Special Aquicolous Vegetable Called Vallisneria Spinulosa Yan

特种水生蔬菜刺苦草组织培养技术研究

Field Experiment of 2%Matreine SL against Imported Cabbage Worm,Pieris rapae in Cabbage

生物农药2%苦参碱水剂对菜青虫的防治效果

Content Determination of Quercetin and Luteolin in Sonchus oleraceus by HPLC

HPLC法测定苦苣菜中槲皮素和木犀草素的含量