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) thrips
[英][θrips] [美][θrɪps]
蓟马
1.
Investigation on the species of thrips in fields of vegetable in Guizhou Province;
贵州省蔬菜蓟马种类调查研究
2.
Field evaluation on resistance of 40 Medicago cultivars(lines) to thrips;
40个苜蓿品种(系)对蓟马田间抗性评价
3.
Molecular identification of the introduced western flower thrips,Frankliniella occidentalis (Pergande) and other eight common thrips species (Thysanoptera:Thripidae);
入侵害虫西花蓟马及其他8种常见蓟马的分子鉴定
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。