1.
The Content lnvestigation on the Penicillium and the Aspergillus of the Chinese Prickly Ash and Hot Pepper in Simao Market of Farm Produce;
思茅农贸市场干花椒、干辣椒中青霉、曲霉含量的调查
2.
Solvent free microwave assisted extraction of essential oil from zanthoxyhun bungeanum and the composition analysis
无溶剂微波辅助提取干花椒挥发油及其成分分析
3.
Comparison Experiment of Microwave Drying and Hot Air Drying on Chinese Prickly Ash;
花椒微波干燥与热风干燥的对比试验研究
4.
Responses of Pepper during Blossom and Bear Fruit under Drought Stress
辣椒开花结果期对干旱胁迫响应机制的研究
5.
A Study on the Meteorological Conditions for Growth of Bunge Prickly Ash in Chinese Loess Plateau
黄土高原干旱山地花椒生长的气象条件分析
6.
A dried berry of the pepper vine Piper nigrum.
胡椒粒干的胡椒子胡椒属
7.
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
8.
Experimental Research on Intermittent Microwave Drying Theory and Technology Optimization of Chinese Prickly Ash;
花椒间歇式微波干燥理论及工艺优化的试验研究
9.
Study on Field Efficacy of Tebuconazole Liquid Formulation with Trunk Injection and Dynamic Residue in Chinese Pricklyash
戊唑醇注干液剂的田间药效及其在花椒树体内残留动态研究
10.
pepper ground from husked peppercorns.
带壳的干胡椒磨碎而成的胡椒粉。
11.
pepper that is ground from whole peppercorns with husks on.
带壳的整个干胡椒磨碎而成的胡椒粉。
12.
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
13.
Evaluation of Specific Quality of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc
红花椒和青花椒主要品质特征指标值的评价
14.
Clinical Features of Pericarpium Zanthoxyli Allergy Analysis and of Its Allergy Component
花椒严重过敏反应及花椒致敏组分分析
15.
The chili burned my mouth.
干辣椒使我的嘴里发热
16.
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
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.
Effects of Cultural Factors on the Growth Development and the Content of Capsaicin and Capsanthin of Hot Pepper;
栽培因子对红干椒生长发育、辣椒素及辣椒红素的影响