Effects of metal ions and oxygen carrier on the carotene fermentation by Rhodotorula glutinis NR06;
金属离子和氧载体对红酵母NR06胡萝卜素发酵的影响
Mutagenic effect of ions implantation on the carotene-producing Rhodotorula NR06;
低能离子注入对产胡萝卜素红酵母NR06的诱变效应研究
Production of natural carotene microparticles using solution enhanced dispersion by supercritical fluids;
超临界流体强制分散溶液制备天然胡萝卜素超细微粒
Of or relating to such a pigment.
类胡萝卜素的，与类胡萝卜素有关的
Orange carrots contain carotene,
橙色胡萝卜含有丰富的胡萝卜素，
provitamin A carotenoid
原维生素Ａ类胡萝卜素
excess carotene in the blood stream; can cause the skin to turn a pale yellow-red color.
血流肿胡萝卜素过多。
Relationship between carotenoid/β-carotene and exercise performance;
类胡萝卜素/β-胡萝卜素与运动能力的关系
Deternimation of the Content ofβ- Carotene Microcapsulae;
测定β-胡萝卜素微囊剂中β-胡萝卜素的含量
Any of a class of yellow to red pigments, including the carotenes and the xanthophylls.
类胡萝卜素一类黄色至红色的色素，包括胡萝卜素和叶黄素
There are over 600 known carotenoids; they are split into two classes, xanthophylls and carotenes.
有超过600种已知的类胡萝卜素，可以分为两类：叶黄素和胡萝卜素。
One of the isomeric forms of carotene that is widely distributed in nature.
β－胡萝卜素胡萝卜素的异构体之一，广泛存于自然界中
Beta carotene is only one of more than 500 members of the carotenoid family.
β－胡萝卜素在500多个成员的类胡萝卜素属中，只是其中一员。
Preparation of Vitamin E and β-carotene Micro-emulsion;
维生素E和β-胡萝卜素微乳液的制备
The presence of excess carotene in the blood, often resulting in yellowing of the skin.
胡萝卜血症血液中出现过量的胡萝卜素，经常引起肤色发黄
Study on Extraction and Purification Technology and Stability of β-Carotene from Carrot;
胡萝卜中β-胡萝卜素的提取、纯化及其稳定性研究
Study on the Cell-Wall Breaking Technique to Increase the Content of β-Carotene in Carrot Juice;
细胞破壁技术提高胡萝卜汁中β-胡萝卜素含量的研究
Studies on β-carotene Extracted of Carrot by Supercritical Carbon Dioxide and Its Character;
超临界CO_2流体从胡萝卜中萃取β—胡萝卜素及其特性研究
Study on the Drying Method of Carrot Pomace and the Extracting Technology of Carotenoids;
胡萝卜渣的干燥方法及其类胡萝卜素提取工艺研究
Research on the Key Technique to Increase the Content of β-Carotene in Concentration Carrot Juice Process;
提高浓缩胡萝卜汁中β-胡萝卜素含量的关键技术研究
Effects of Ultra-high Pressure Processing on the Carotenoid and Aroma Components in Carrot Juice
超高压处理对胡萝卜汁中类胡萝卜素及香气成分的影响