1.
Tomato seed oil, pressed through advanced process with no chemical assistants added in the processing, is a natural green food.
番茄籽油采用先进工艺压榨而成，加工过程中不添加化学辅料，是天然的绿色食品。
2.
The Breeding of Polyploid Tomato Cultivars with Few Seeds and Solid Characteristics;
近无籽实心多倍体番茄新品系的选育
3.
tomato, soy, cranberry, etc sauce
番茄酱、 酱油、 越橘沙司
4.
Study on Chemical Components of Essential Oil in Leaf of Lycopersicon esculentum Var.cerasiforme by GC-MS
樱桃番茄叶挥发油成分GC-MS分析
5.
The scientists found that the watermelons without seeds generally had more lycopene.
并且发现从总体上来说无籽西瓜的番茄红素含量较高。
6.
Study on Vc and Lycopene Contents in Different Parts of Watermelon Fruit
无籽西瓜果实不同部位Vc和番茄红素含量的研究
7.
Vitamin C and Lycopene Contents in Different Parts of Seedless Watermelon Fruit
无籽西瓜果实不同部位维生素C和番茄红素含量测定
8.
Extraction of roselle seed oil and analysis of its fatty acids
玫瑰茄籽油提取工艺及其脂肪酸的测定
9.
Xinjiang produces oil, ketchup, sheep, pears , grapes and grain.
新疆出产石油、番茄酱、绵羊、珍珠、葡萄和葡萄干。
10.
The Test Controlling Weed in Processing Tomato Field by 96% EC of Dual Gold
96%金都尔乳油防除加工番茄田杂草试验
11.
Studies on the Experiment of Plain Stone of the Garlic and Fragrant Ru Volatile Oil on Prevention and Cure Effects on Tomato Disease;
大蒜素、石香薷挥发油防治番茄病害试验研究
12.
Effects of Epihomobrassiolile on Tomato Seed Germination;
表高油菜素内酯对番茄种子萌发的影响
13.
Mechanism of high temperature resistance induced by application of Epi-brassinolide in tomato seedling
表油菜素内酯诱导番茄幼苗抗高温机理的研究
14.
Study on Preparation and Stability of Lycopene-Olive Oil Microcapsules
番茄红素-橄榄油微囊的制备及稳定性研究
15.
Studies on Refining of Lycopene Oleoresin by Ultrasound-assisted Saponification
超声波辅助皂化法精制番茄红素油树脂的研究
16.
Sensitivity Baselines of Botrytis Cinerea and Sclerotinia Sclerotiorum to Pyrimethanil and Resistance of Botrytis Cinerea;
番茄灰霉病菌和油菜菌核病菌对嘧霉胺的敏感性基线及番茄灰霉病菌抗药性研究
17.
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
18.
Lycopersicon esculentum Mill.
番茄(俗称:西红柿)