METHOD FOR CULTIVATING THE GREEN PEPPER AND THE NUTRITIOUS COMPOSITION

• 1. 一种有机青椒的栽培方法 [P] . 中国专利： CN106576673A . 2017-04-26
• 2. 一种青椒的栽培方法 [P] . 中国专利： CN106561255A . 2017-04-19
• 3. Primer set for screening lightgreen pepper method for screening lightgreen pepper and kit for screening lightgreen pepper [P] . 韩国专利： KR101828709B1 . 2018-02-13

  机译： 用于筛选浅绿色胡椒的引物组用于筛选浅绿色胡椒的方法和用于筛选浅绿色胡椒的试剂盒

• 4. Primer set for screening lightgreen pepper method for screening lightgreen pepper and kit for screening lightgreen pepper [P] . 韩国专利： KR20170060571A . 2017-06-01

  机译： 用于筛选浅绿色胡椒的引物组用于筛选浅绿色胡椒的方法和用于筛选浅绿色胡椒的试剂盒

• 5. RED PEPPER DISEASE INHIBITOR COMPOSITION AND METHOD OF CULTIVATING RED PEPPER USING THE SAME [P] . 韩国专利： KR101364017B1 . 2014-02-17

  机译： 红辣椒病抑制剂的组成和使用该方法培育红辣椒的方法

• 1. Optimization of Blanching Time, Sodium Metabisulphite （Na2S205） Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper （Capsicum sinensis） Using Response Surface Methodology [J] . Emmanuel Ohene Afoakwa, Henry Mensah-Brown, Michael Hinneh 食品科学与工程：英文版 . 2013,第006期
• 2. Influence of contamination on banded iron formations in the Isua supracrustal belt, West Greenland: Reevaluation of the Eoarchean seawater compositions [J] . Shogo Aoki, Chiho Kabashima, Yasuhiro Kato, 地学前缘(英文版) . 2018,第004期
• 3. Effect of Air Moisture on Pepper Growth with Different Irrigation Methods in a Greenhouse [C] . LI Bo, WANG Tieliang International Conference on Energy, Environment and Sustainable Development . 2012
• 4. The effects of fertilizer application method on species composition of a putting green. [D] . O'Connor, Kelly. 2010
• 5. Changes in the free amino acid composition of Capsicum annuum (pepper) leaves in response to Myzus persicae (green peach aphid) infestation. A comparison with water stress [O] . Victoria Florencio-Ortiz, Susana Sellés-Marchart, José Zubcoff-Vallejo, 2012
• 6. <i>In vitro</i> Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation [O] . Mei-Chin M. Chiu, Rebecca R. Milczarek, Talwinder S. Kahlon 2012

• 1. iIn vitro/iBile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Saut#233;ing Compared with Raw or Other Methods of Preparation [J] . Talwinder S. Kahlon ,Rebecca R. Milczarek ,Mei-Chin M. Chiu . 食品与营养科学（英文） . 2012,第7期
• 2. Adomian Decomposition Method with Green’s Function for Solving Tenth-Order Boundary Value Problems [J] . Waleed Al-Hayani . 应用数学（英文） . 2014,第10期
• 3. Estimation of the Foliar Area by Non-Destructive Methods in Two Stages of Growth of Pepper Plants(Capsicum annuum L.)Hybrid Salvador [J] . Osvaldo Fosado Téllez ,Emanuel Munoz Munoz ,Antonio Torres García . 美国植物学期刊（英文） . 2018,第3期
• 4. 大力士甜高粱的栽培及营养成分分析 [C] . 高立芳 ,张健 ,王琳 . 第六届中国畜牧科技论坛 . 2013
• 5. 不同原料栽培茶树菇的栽培特性及子实体营养成分 [A] . HATUNGIMANA Mediatrice . 2020