1.
Effect of the Zanthorylum Bungeanum Oil on Peroxide Value of the Peanut Oil
添加花椒油对花生油过氧化值的影响
2.
Hanyuan Zanthoxylum Bungeanum Maxim Flavor Compositions Study and Zanthoxylum Oil Processing Technology Improved Design;
汉源花椒风味物质研究及花椒油生产工艺优化
3.
Analysis of Chemical Constituents of Zanthoxylum Oil by GC-MS
GC-MS联用法分析花椒油化学成分
4.
Studies on the Preparation Technology of Soluble Easily Zanthoxylum Oil Microcapsule
冷水易溶花椒油微胶囊的制备技术研究
5.
His mother had pre pared a fragrant bowl of oil flavoured with prickly ash, and as he wolfed his food down noisily he broke out in a great sweat.
母亲炸了一碗香味扑鼻的花椒油，他狼吞虎咽地吃着，吃得满头大汗。
6.
Material: Clear oil, soy sauce or salt, chili powder, colored groundpepper, unwearied effort however powder, sesame seed, onion, sesameoil.
材料：清油，酱油或盐，辣椒粉，花椒粉，孜然粉，芝麻，葱，香油。
7.
Research on Biodiesel Productions from Chinese Prickly Ashseed (Zanthoxylum Bungeanum Maxin) Oil and Shuidonggua(Idesia Polycarpa Maxim .Var.vestita Diels) Oil;
花椒籽油和水冬瓜籽油制备生物柴油的研究
8.
Analysis and Comparison on Volatile Oil of Zanthoxylum planispinum var.dintanensis and Zanthoxylum bungeanum Dahongpao in Maoxian County of Sichuan Province by GC-MS
顶坛花椒和四川茂县大红袍花椒挥发油的GC-MS分析比较
9.
INGREDIENTS: beef lard, thick-broad bean, chili, vegetable oil, ginger, refined salt, chicken essence, garlic, sugar, Chinese prickly ash, cooking wine.
配料：牛油、豆瓣、辣椒、植物油、老姜、精盐、鸡精、大蒜、糖、花椒、料酒。
10.
Analysis of Volatile Oil from Zanthoxylum bungeanum Maxim and Z.Schinifolium Sieb.et Zucc by GC-MS
花椒和青椒挥发油化学成分的气相色谱-质谱分析
11.
Synthesis of Pepper-oil Alkylal Cobol Amide and Evaluation of Its Properties
花椒籽油烷醇酰胺的合成及产物性能评价
12.
Studies on the Extraction and Bioactivities of the Seed Oil of Zanthoxylum Bungeanum Maxim;
花椒籽油的提取、分析检测及降血脂功能研究
13.
Nondestructive Detection of Volatile Oil Content in Zanthoxylum Bungeagum Maxim by Near Infrared Spectroscopy;
花椒挥发油含量近红外光谱无损检测研究
14.
Study on Preparation, Enrichment and Inclusion of Unsaturated Fatty Acid of Preckly Ash Seed Oil
花椒籽油不饱和脂肪酸的制备、富集及包合研究
15.
Detection of volatile Oil Content from Zanthoxylum Bungeagum Maxim Based on Wavelet Denoising and Near-Infrared Spectroscopy
基于小波消噪和NIR的花椒挥发油含量检测
16.
Optimization of supercritical carbon dioxide extraction of Zanthoxylum bungeanum seed oil with response surface methodology
超临界CO_2萃取花椒籽油工艺的响应面优化
17.
Analysis of chemical constituents of essential oil from pericarps of Zanthoxylum simulans Hance by GC-MS
GC-MS分析山东野花椒果皮中挥发油的化学成分
18.
Effects of Essential Oil of Zanthoxylum Maxim on Contraction of Isolated Jejunum of Rabbit
花椒挥发油对大鼠子宫平滑肌作用的研究