1.
Studies on the Extension Model for the Xiangla Hot Pepper Variety Series of Xiangyan Brand;
湘研牌湘辣系列辣椒品种推广模式研究
2.
There are more than10 pepper varieties among" xiangyan" series, Which can be divided into4 type of gently hot, hot, sweet and special purpose.
湘研系列辣椒10多个品种，有微辣型、味型、味型、用型四个类型。
3.
The hybird pepper varieties of" xiangyan" series were the ones with the largest planting areas around the world according to the survey of Asia Pacific Seed Association( APSA) in1995.
据亚洲太平洋种子协会1995年调查报导，湘研系列辣椒品种是世界上种植面积最大的辣椒品种。
4.
A New Pepper F_1 Hybrid --'Xiangyan 803'('Xiangjiao No.62')
CMS三系配套辣椒湘研803(湘椒62号)的选育
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.
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
8.
Breeding of New Hybrid Pepper Variety Shenjiao 6 with Early Maturity and Disease Resistance
早熟抗病辣椒新品种沈椒6号的选育
9.
Breeding of a New Dual-purpose Hybrid Hot Pepper Variety-Yanjiao 132
兼用型辣椒新品种艳椒132的选育
10.
Development and Extension of New Big Fruit Pepper Cultivar,Anjiao 18
大果辣椒新品种安椒18的选育与推广
11.
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。
12.
AFLP Identification of 12 Close Genetic Relationships of Cultivars in Capsicum Frutescens L.;
亲缘关系密切的12个辣椒品种的AFLP鉴定
13.
Evaluation of Combining Ability about Eminent Pepper and Sublimation and Selection about Varieties;
辣椒优良自交系配合力测定、纯化及品种选育
14.
Establishment of Plant Regeneration System from Cotyledon Explants of Conventional Pepper Variety;
辣椒常规品种子叶诱导植株再生体系的建立
15.
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
16.
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
17.
Evaluations of Capsicum Variety Resources and Primary Studies on the Affect Factors of Capsaicin Contents;
辣椒品种资源评价和影响辣椒素含量因素的初探
18.
Effects of Phytophthora capsici on Activities of Enzymes Related to Disease-resistance in Pepper
辣椒疫霉菌对不同辣椒品种抗病性相关酶活性的影响