1) Sweet pepper transformation system
甜椒转化体系
2) sweet pepper
甜椒
1.
Preservation of sweet pepper by konjac glucomannan composite film;
葡甘聚糖涂膜对甜椒保鲜效果影响的研究
2.
Response of greenhouse sweet pepper under alternate partial root-zone irrigation to different irrigation low limits;
根系分区交替灌溉对温室甜椒不同灌水下限的响应
3.
The effect of organic fertilizer on yield and quality of sweet pepper;
高效有机肥对甜椒产量和品质的影响
3) Pepper
[英]['pepə(r)] [美]['pɛpɚ]
甜椒
1.
Effects of Controlled-release and Common Compound Fertilizers on Growth and Fertilizer Use Efficiency of Pepper Seedlings;
控释复合肥对甜椒苗生长及肥料利用率的影响
2.
Eco-effects of NutriSmart~(TM)’s application in pepper’s production;
生态肥料NutriSmart~(TM)在甜椒生产中应用的生态效应
3.
Effects of High Temperature Stress on Photosynthesis and Chlorophyll Fluorescence in Sweet Pepper ( Capsicum fructescens L.);
高温胁迫对甜椒光合作用和叶绿素荧光的影响
4) pimiento
[英][pim'jentəu] [美][pɪm'jɛnto]
甜椒
1.
A Research for the Control Effect and Resisting Substance of Two Kinds of Defending Fungus Preparation against Pimiento Blight;
拮抗菌制剂对甜椒疫病的防治效果和对抗性物质的影响
2.
Studies on nutrient uptake by mini-cucumber, red pimiento and pumpkin were conducted in greenhouse.
在温室中研究了弥你黄瓜、红色甜椒、栗面南瓜等3种特菜养分吸收特征。
3.
Taking cotyledon and hypocotyls segments as explants,tissue culture and plant regeneration of pimiento(Capsicum annuum var.
以荷兰进口甜椒的子叶和下胚轴为外植体,接种到附加不同植物生长调节剂的培养基上,筛选出MS+6-BA 4。
5) Transformation system
转化体系
1.
An investigation of approaches to optimize gene transformation system of Stylosanthes guianensis ReyanⅡ;
热研二号柱花草转化体系优化的研究
2.
The paper reviews the research situation in legume tissue and cell culture and research advances in tissue culture,anther and pollen culture,embryo and endosperm culture,protoplast culture,cell culture and establishment of transformation system and summarizes the development trend of legume tissue and cell culture.
综述了豆科植物组织和细胞培养研究的状况,以及在组织培养、花药和花粉培养、胚和胚乳培养、原生质体培养、细胞悬浮培养、转化体系的建立等方面取得的进展,对豆科植物组织和细胞培养的发展趋势进行了总结。
3.
The transformation systems of Stylosanthes guianensis cv.
5)为材料,系统地研究了不同选择标记基因NptII,hpt和bar的柱花草转化体系。
6) red sweet pepper
红甜椒
1.
Using red sweet pepper and fruit of Lycium chinense Mill as the main material, a new type of combined vegetable beverage with rich neutral was developed.
以红甜椒、枸杞为原料,研制出了一种营养丰富的新型复合蔬菜汁饮料。
2.
In this article,the fat-soluble composition of red sweet pepper was extractted by the methanol-chloroform mixed solvent and the bolarious,intense fragrance and viscous fat-soluble composition was gotten(the yield was 0.
采用甲醇和氯仿混合溶剂对红甜椒脂溶性成分进行抽提,得到具有浓郁香味的暗红色黏稠状物质(即脂溶性成分,得率为0。
补充资料：炒甜椒
炒甜椒
原料：
红、黄、青甜椒各1个。
辅料：
盐少许，橄榄油适量。
做法：
1.将甜椒去蒂及子，洗净，切条。
2.锅置火上，放入橄榄油烧热，下入甜椒条，炒至变软，最后加入盐调味即可。
tips：
甜椒富含维生素c，在瑜伽食物中属阴性食物，另外甜椒也是做沙拉的最好选择，适合和各种蔬菜在一起，没有被加热过的甜椒色美，营养更加全面。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。