Enhancement of lycopene production by blakeslea trispora using carotenoid biosynthetic enzyme promoter;
代谢途径酶活促进剂对番茄红素发酵的影响
Extraction of lycopene by supercritical carbon dioxide fluid;
超临界CO_2流体萃取番茄红素
Study on extraction of lycopene with ultrasonic radiation from tomato skin;
超声波辅助提取番茄皮渣中番茄红素工艺的研究
The culture technique of the four red tomatoes was expounded which adapt to the climate of Heilongjiang province in summer.
论述了适合黑龙江省夏季气候特点的四种红果番茄的栽培技术。
Technology of compound sausage with tomato;
西红柿复合灌肠加工工艺
Development of Ganoderma Lucidum Lycium chinensis Miller tomato wine;
发酵型灵芝枸杞西红柿酒的研制
Experimental Research on Tomatoes Ozone Freshkeeping;
西红柿臭氧保鲜实验研究
Defect segmentation of tomatoes using fuzzy color clustering method;
基于模糊彩色聚类方法的西红柿缺陷分割研究
Bitter Melon in Greenhouse Tomatoes Three crops A Year Cultivation Techniques
日光温室苦瓜西红柿一年三熟栽培技术
Using the glutinous rice as the main raw material and mixing it with cucumber and tomato juice after the fermentation,Compound beverage of vegetable juice and fermented rice mash was produced through the sterilization.
以糯米为主要原料,经过发酵后与黄瓜汁、西红柿汁调配再经均质、杀菌研制成复合蔬菜汁发酵米醑复合饮料。
A New High Lycopene Cherry Tomato Cultivar ‘Yinghong 1’
高番茄红素樱桃番茄新品种‘樱红1号’
COMPARE THE EXTRACTED EFFECT IN TOMATO PEEL, SEED AND PASTE
番茄各部位和番茄酱中番茄红素提取效果比较
Study on the Extraction of Lycopene from Tomato Skin and Its Property;
番茄皮中番茄红素的提取及性质研究
Genetic Analysis on Lycopene Content in Tomato (Lycopersicon esculentum Mill.) Fruit
番茄果实中番茄红素含量的遗传分析
A New Processing Tomato F_1 hybrid-‘Xinfan No. 30’
高番茄红素加工番茄新品种新番30号的选育
Study on the processing of extracting Lycopene and β-carotene from tomato
从番茄提取番茄红素与β-胡萝卜素的工艺研究
Study on the Extraction Process of Natural Lycopene from the Tomato Skin and Stability of Lycopene;
番茄皮渣中番茄红素的提取及其稳定性的研究
Transformation of Anti-β-Lyc to Tomato;
番茄红素-β-环化酶反义基因对番茄的遗传转化
Optimization of extraction technique of Lycopene from tomato dregs via response surface analysis
响应面法优化番茄渣中番茄红素的提取工艺
Study on Extraction of Lycopene from Fresh Tomatoes
从新鲜番茄中提取番茄红素工艺的研究
Changes of Tomato Lycopene Contents in Its Growing Process
番茄果实成熟过程中番茄红素含量的变化
Fermentation of lycopene by the rhodotorula sp.
红酵母生产番茄红素发酵条件的研究
A carotenoid called lycopene, which tomatoes contain in abundance, appeared to be responsible.
这是因为番茄富含一种叫番茄红素的类胡萝卜素。
The Primary Studies of the Influence Factors and Heredity on the Lycopene Content of Tomato (Lycopersicum Esculentum Mill.);
番茄中番茄红素含量影响因素及遗传的初步研究
Lycopene and β-Carotene Content in Tomato Analyzed by the Second Harmonic
利用二次谐波在体分析番茄中的番茄红素和β-胡萝卜素含量
Lycopene content was determined by spectrophotometry.
用分光光度法测定番茄红素的含量。
Study on the Effect of a Promotional Reagent on Lycopene Extraction and Primary Crystallization of Rough Product;
番茄红素提取及晶体制备新工艺研究
Screening and Optimizing of Blakeslea Trispora Strains for Producing Lycopene;
Blakeslea trispora产番茄红素菌株的选育及优化