1.
Optimization of Preparation of Lycopene Capsule and Detection of its Stability
番茄红素软胶囊制备工艺的优化及其稳定性研究
2.
Studies on Lycopene and Its Extraction, Purification, Stability and Microencapsulation;
番茄红素的提取、纯化、稳定性及微胶囊化的研究
3.
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
4.
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’
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.
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
7.
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
8.
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
9.
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
10.
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
11.
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
12.
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
13.
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
14.
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
15.
Fermentation of lycopene by the rhodotorula sp.
红酵母生产番茄红素发酵条件的研究
16.
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。
17.
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
18.
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