1.
Preparation of Microcapsulated Zanthexylum Oil Powder with Porous Starch
多孔淀粉制备微胶囊化粉末花椒精油的研究
2.
Fumigation Toxicity of Essential Oils from Zanthoxylum Schinifolium Sieb. et Zucc and Zanthoxylum Bungeanum Maxim and Ethyl Formate Against Callosobruchus Chinensis (L.) and Callosobruchus Maculatus (F.)
花椒精油及甲酸乙酯对两种豆象的熏蒸活性研究
3.
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。
4.
Bioactivity and components of essential oil from Zanthoxylum ailanthoides fructification against two mosquito species
椿叶花椒果实精油对两种蚊虫的生物活性及成分分析
5.
Preparation of unsaturated fatty acids of pricklyash seed oil encapsulated by β-cyclodetrin
花椒籽油不饱和脂肪酸β-环糊精包合物制备研究
6.
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
7.
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
8.
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。
9.
Litsea cubeba is an important export essential oil resources plant in China.
精油植物山鸡椒是我国重要外销精油资源植物。
10.
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
11.
Analysis of Chemical Constituents of Zanthoxylum Oil by GC-MS
GC-MS联用法分析花椒油化学成分
12.
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
13.
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。
14.
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
15.
Comparison of antioxidant activities and free radical scavenging potential of black pepper and white pepper(Piper nigrum L.) essential oils
黑胡椒和白胡椒精油抗氧化性能及清除自由基能力的比较
16.
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
17.
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
18.
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