1.
Research on clarification and detreated of cherry tomato′s sugar cooking liquid
樱桃番茄果脯糖煮液的澄清与脱色研究
2.
Processing Technology of Cherry Tomato Preserves with Lactic Acid Bacteria Fermentation
乳酸菌发酵樱桃番茄果脯加工工艺研究
3.
Isolation of the Lactobacillus and Study on Quality of Tomato Preserved Fruit
乳酸菌的分离选育及对樱桃番茄果脯品质的研究
4.
a fruit [tomato] grower
水果 [番茄] 栽培者
5.
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
6.
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
7.
Tomato,orange and apple juice,please.
番茄汁、橙汁及苹果汁。
8.
bottled or canned juice of tomatoes.
瓶装或罐装的番茄果汁。
9.
roller scalder
(水果, 番茄)滚筒式热烫机
10.
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
11.
Preliminary Study of Disease Resistance and Yield Increase Effects in Xenoplastic Grafting between Eggplants and Tomatoes;
茄子、番茄异属间嫁接抗病增产效果初步研究
12.
The main material of this drink is tomato and the supplementary raw materials are sugar, thickening agent, seasoning matter etc.
番茄果茶饮料是以番茄为主要原料,白糖,调味料,增稠剂等为辅料。
13.
Influence Lycopene Content Through Lcy Gene Silencing Mediated by RNAi;
RNAi介导的Lcy基因沉默对番茄果实中番茄红素含量的影响
14.
The Genetic Analysis on Lycopene of Tomato and Correlation of the Lycopene Content in Fruit with the Agronomic Traits;
番茄果实中番茄红素的遗传分析及与农艺性状的相关性研究
15.
Cloning of Sucrose Phosphate Synthase Gene in Tomato Fruit and Study on Tomato Genetic Transformation System;
番茄果实蔗糖磷酸合成酶基因的克隆和番茄遗传转化体系的研究
16.
Effect of LYC-b gene antisense expression on lycopene content
LYC-b基因反义表达对番茄果实番茄红素含量的影响
17.
Correlation and Path Analysis between Lycopene Content and Agronomic Characters of Tomato
番茄果实中番茄红素含量与农艺性状的相关性及通径分析
18.
Research on the Effects of Seed Film Coating on Disease Control and Seedling Quality Improvement in Tomato;
种子包衣对番茄防病壮苗效果的研究