1) salted green chilli
咸青辣椒
2) salty chilli
咸辣椒
1.
This paper studied the relationship between the water contain of raw material,the concentration of NaCl and AlK(SO 4) 2·12H 2O and the quality of the salty chilli,constructed its mathematical model,gained its better technique parameter,decided the preservation conditions of the soft canned salty chilli.
研究了辣椒原料的含水量、食盐、明矾的添加量与咸辣椒的色泽、香味、滋味和组织形态的关系 ,建立了咸辣椒品质与辣椒含水量、食盐与明矾添加量变化关系的数学模型 ,得到了适宜的工艺参数 ,确定了咸辣椒软罐头的保存条
3) salted chilli paste
咸辣椒酱
4) Fried green pepper
炒青辣椒
5) pepper bacterial wilt
辣椒青枯病
1.
Control efficacies of biocontrol bacteria on b pepper bacterial wilt;
三株拮抗细菌对辣椒青枯病的防治试验
2.
Pepper bacterial wilt caused by Ralatonia solanacearum was a plant bacterial disease through soil infection, and it was one of the important pepper diseases in tropic, subtropics and some warm areas.
辣椒青枯病是由Ralstonia solanacearum引起的细菌性土传病害,广泛分布于温暖、潮湿、雨水丰沛的热带、亚热带和部分温带地区,在我国每年造成巨大的经济损失。
6) small green chilli in brine
盐渍小青辣椒
补充资料：(Z)-辣椒素
分子式：C18H27NO3
分子量：305.42
CAS号：25775-90-0
性质：
分子量：305.42
CAS号：25775-90-0
性质：
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