1.
Studies on Screening and Natural Carrier of Fine Strains of the Pepper Fermentation Products;
发酵辣椒制品优势菌群鉴别筛选及其载体研究
2.
Study on the Classification of Pungency Level in Capsicum Products and the Antimicrobial Effect of Capsaicin;
辣椒制品辣度分级及辣椒碱的抑菌研究
3.
Selection of Producing Lactobacillin Strains of Lactic Acid Bacteria and Its Applications in Meat Products and Pepper Fermentation;
产乳酸菌素乳酸菌的筛选及其在肉制品和碎鲜辣椒发酵中的应用研究
4.
Study on Constituents Changes in Fermented Cayenne
特色食品酢辣椒发酵过程中物质消长变化规律的研究
5.
A mild, powdered seasoning made from sweet red peppers.
辣椒粉一种用甜红辣椒制成的淡味粉状调味品
6.
Research on the Key Operations of Assaying Capsaicinoids in Pepper Products;
辣椒制品中辣椒素同系物分析的关键问题研究
7.
Research progress of flavor components in fermented Capsicum annuum
发酵辣椒中主要风味物质的研究进展
8.
Preparation of the Fermentation Broth of Three Kinds of Beneficial Microorganism and Its Application Research on Pepper Seedling Raising
三种有益菌混合发酵剂制备及在辣椒育苗中的应用研究
9.
Any of various condiments made from the more pungent varieties of Capsicum frutescens, such as cayenne pepper, tabasco pepper, and chili.
胡椒调料任何一种由味道较辛辣的辣椒制成的调味品，如胡椒粉、辣酱油和干辣椒
10.
Capsaicin is a kind of natural hot sauce separated and refined from capsicol extracted from chili.
辣椒精是从红辣椒果实中提取辣椒油，再经分离精制而得的一种天然的具有辣味的调味品。
11.
Pinjiao 8 Cayenne Peppery of High Yiled,Good Quality and Diseases Resistance
丰产、优质、抗病、制干辣椒品椒八号的选育
12.
Studies on the Flavor Components and Flavor Adjustment of Fermented Chili Products;
发酵辣椒的风味物质和风味调配技术研究
13.
Production technique of chilli sauce by fermentation of lactic acid bacteria
乳酸菌强化发酵生产辣椒酱的工艺研究
14.
Screening of yeast strains for production of single cell protein by capsicum residues
辣椒粕发酵生产单细胞蛋白的菌种筛选研究
15.
EFFECT OF CHITOSAN ON FERMENTING AND STORABILITY OF THE FERMENTED CHILI
壳聚糖对糟辣椒发酵作用及保藏特性影响
16.
Allelopathy Regulation of Gingko Leaves on Autotoxicity of Pepper Plants' Fermentation Broths
银杏叶对辣椒植株发酵液自毒作用的化感调控
17.
The fruit of any of these plants, especially the dried pungent types used as a condiment and in medicine.
辣椒辣椒属植物的果实，尤指辛辣的干辣椒，用作调味品，也可作药用
18.
Research on apparent pungency ratings for chili products based on fuzzy clustering analysis
基于模糊聚类分析的辣椒制品表观辣度分级研究