1.
Discussion on Water and Fertilization Management System for Capsicum in Protective Farmland in Yanbian Region
延边地区保护地辣椒水肥管理体系的探讨
2.
Kinds of Fungus Disease Caused Mature Pepper Blight in Protecteded Field and Pathogen Identification;
苏北地区引起保护地辣椒成株期死株的真菌病害种类和病原鉴定
3.
Effects of Water and Fertilizers on Available N and P of Protected Soils Planting Capsicum
水肥处理对辣椒保护地土壤速效氮、磷的影响
4.
It is thought the burning sensation of the chilli pepper is an evolutionary ploy to stop mammals eating them.
有人认为，辣椒味道刺激，这可能是辣椒保护自己不被哺乳动物吃掉的一种“进化”的策略。
5.
A garden pepper(Capsicum annuum)having a mild, ripe, red fruit.
灯笼椒，甜椒一种园地椒（辣椒辣椒属），具有味淡、成熟的红色果实
6.
Involvement of Vanilloid Receptors in the Depressor and Cardioprotective Effects Induced by Rutaecarpine;
辣椒素受体介导吴茱萸次碱的降压和心脏保护作用
7.
Classification Study of "Chuan Nong Pao Jiao Yi Hao";
“川农泡椒一号”辣椒分类地位鉴定
8.
having a piquant burning taste of spices or peppers.
有辣椒和胡椒的辛辣味。
9.
Study on Extraction of Capsaicin and Pigment from Dry Red Capsicum Frutescens L;
干红辣椒中辣椒红素和辣椒素的提取
10.
Study on the Microbial Flora on Dry Capsicums and the Storage Method;
干辣椒微生物区系及保藏方法的研究
11.
Study on Antioxidation and Reducing Blood Lipid of Chilli Seed Oil
辣椒籽油抗氧化 降血脂保健功能研究
12.
People in the north and southwest like to dress their dish with chilli oil or chilli paste.
北方人和西南地区的人们爱在菜上浇辣椒油或辣椒酱。
13.
Studies on the Effects of Water Stress on Lipid Peroxidation,Protective Enzyme Activities and Related Physiological Indexes of Hot Pepper;
水分胁迫对辣椒脂质过氧化作用和保护酶活性及相关生理指标的影响研究
14.
Effects of Bordeaux Nutritional Protective Powder on Chilli and Eggplant Growth and Soil Ecological Factors
波尔多液营养保护剂对辣椒和茄子生长效应及土壤生态因子的影响
15.
Combination of pepper ×pepper and Pepper ×sweet pepper & protective ground cultivation wouldplant.
辣×辣与辣×甜的亲本类型配组及采用保护地制种有利提高座果率及单株种子产量。
16.
any of various pungent capsicum fruits.
所有辛辣的辣椒属果实。
17.
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
18.
colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno.
无色刺激的晶状化合物，源自辣椒，是辣椒属辣椒（如红辣椒、牛角椒、墨西哥胡椒）的辣味源。