Chilli sauce

• 1. 一种辣椒酱生产用辣椒酱研磨装置 [P] . 中国专利： CN215743717U . 2022-02-08
• 2. 辣椒酱制备方法及通过该制备方法制备的辣椒酱 [P] . 中国专利： CN106616298B . 2021.04.20
• 3. Chilli sauce and its production methods are translated as follows: [P] . AR111704A1 . 2019-08-14

  机译： 辣椒酱及其生产方法翻译如下：

• 4. Chilli sauce [P] . 英国专利： GB2516755A . 2015-02-04

  机译： 辣椒酱

• 5. SAUCE CONTAINING MANGO AND CHILLI FOR SEAFOOD AND MANUFACTURING METHOD OF IT [P] . 韩国专利： KR101438170B1 . 2014-09-04

  机译： 含有芒果和辣椒的酱料及其制造方法

• 1. Effect of chilli varieties and storage conditions on quality attributes of honey chilli sauce: A preservation study [J] . Manpreet Kaur, Poonam Aggarwal, Vikas Kumar Journal of Food Processing and Preservation . 2021,第9期
• 2. Natural occurrence of aflatoxins and ochratoxin A in commercial chilli and chilli sauce samples. [J] . Zafar Iqbal S, Rafique Asi M, Zuber M, Food Control . 2013,第2期
• 3. Molecularly imprinted polymer coated solid-phase microextraction fiber prepared by surface reversible addition-fragmentation chain transfer polymerization for monitoring of Sudan dyes in chilli tomato sauce and chilli pepper samples [J] . Xiaogang Hu, Yanan Fan, Yi Zhang Analytica chimica acta . 2012,第Null期
• 4. Quantification of phosphorothioate pesticides in Indian Red Chilli sub Chilli at sub ppb concentration using negative ionization APCI technique [C] . Arvind Thyagarajan, Saravanan Subramaniyan, Raman Palvannanathan, American Society for Mass Spectrometry Conference on Mass Spectrometry and Allied Topics . 2013
• 5. Boomtown Challenges: The Case of Rincón de los Sauces, Neuquén [D] . ?Cook, Megan 2020
• 6. Genetic diversity of Chilli veinal mottle virus infecting different chilli landraces in North East India indicates the possibility of transboundary movement of virus [O] . Rakesh Sanabam, Ng. Taibangnganbi Chanu, Susheel Kumar Sharma, 2018
• 7. Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch [O] . Lisani Ali 2019

• 1. iIn Vitro/iAntioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce [J] . Takeshi Nagai ,Yasuhiro Tanoue ,Norihisa Kai . 食品与营养科学（英文） . 2012,第8期
• 2. Controlling Greenhouse Whitefly with Erectomoceru s eremicus RoseZolnerowich and Crude Plant Extracts of Garlic and Chilli Improves Yield of Tomato [J] . Jacob Masai Sumaili ,wanarusi Saidi ,Alice W.Kamau . NASS农业科学杂志 . 2021,第001期
• 3. Chilli Pepper (iCapsicum/iSpp.) Diversity, Production and Fungal Contamination Management in Benin [J] . Nicéphore M. Glodjinon ,Agossou P. Noumavo ,Brice A. M. Ohin . 美国植物学期刊(英文) . 2021,第12期
• 4. Molecular Diversity Analysis of Some Chilli (iCapsicum/ispp.) Genotypes Using SSR Markers [J] . Afsana Sharmin ,Md. Ekramul Hoque ,Md. Masudul Haque . 美国植物学期刊（英文） . 2018,第3期
• 5. Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (iCapsicum annuum/i) Samples Using Direct Cultural Method and HPLC [J] . Md. Nur Hossain ,Asma Talukder ,Farhana Afroze . 微生物学（英文） . 2018,第1期
• 6. 高效液相色谱荧光法测定辣椒酱中的罗丹明B [C] . LIU Qian ,刘谦 ,BAI Fan . 第三届全国检验检测检疫学术报告会 . 2015
• 7. 以浓缩辣椒酱为基料的系列调味辣椒酱的研制 [A] . 王荣 . 2013