1.
Extraction and Stability of Pigment in Purple Chili Pepper Leaves
紫色辣椒叶片色素的提取及其稳定性研究
2.
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。
3.
A plant, Mentha piperita, having small purple or white flowers and downy leaves that yield a pungent oil.
椒薄荷一种薄荷属植物，有紫或白色小花，带绒毛的叶子可制成辣油
4.
Thin-layer Chromatography-UV-Vis Spectrophotometric Determination of Sudan Red No. Ⅰin Chilli Products
薄层色谱-紫外可见分光光度法测定辣椒制品中的苏丹红Ⅰ号
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.
Extraction and Purification of Capsanthin & Capsaicin from Hot Red Peppers;
辣椒中红色素和辣椒素的分离与精制工艺研究
7.
a long and often twisted hot red pepper.
长的、通常缠绕在一起的红色辛辣辣椒。
8.
hot green or red pepper of southwestern United States and Mexico.
辣的绿色或红色辣椒，产于美国西南部和墨西哥。
9.
capsanthin colour
辣椒红色素（食用天然植物色素）
10.
Extraction of capsanthin red pigment from Sanming producting red chillies and process of removing impurities
三明产小辣椒红色素提取和脱除辣素工艺研究
11.
The Research on Supercritical Fluid Extraction of Capsanthin and Capsaicin;
超临界流体萃取辣椒红色素和辣椒碱的工艺研究
12.
Capsanthin and Capsaicin Separation and Process Development Research;
辣椒红色素与辣椒碱的分离及工艺过程开发的研究
13.
Study on the Extraction Separation and Purification of Capsanthin and Capsaicin from Capsicum
辣椒红色素及辣椒碱的提取、分离与纯化工艺研究
14.
having a piquant burning taste of spices or peppers.
有辣椒和胡椒的辛辣味。
15.
The plants tested were sesame, tobacco, wheat, alfalfa and cayenne pepper.
供试植物为芝麻、烟草、小麦、紫花苜蓿和辣椒五种。
16.
Allelopathic Effects of Eupatorium adenophorum Spreng. on Two Kinds of Native Capsicum annuum L.
紫茎泽兰叶片对两种土著辣椒的化感效应
17.
Technology study on the microwave assisted extraction of capsanthins
微波辅助提取辣椒红色素的工艺研究
18.
Relationship between Chromosome Ploidy and Stomatal Characters of Leaf in Pepper
辣椒染色体倍性与气孔性状的相关性