1) tomato wine
番茄酒
1.
The flavoring compositions of tomato wine after distillation was extracted by CH2CI2.
采用CH2CI2萃取番茄酒酒精蒸馏后的香气成分,经GC-MS分析共分离鉴定出3种化合物,其含量占测定成分的99。
2.
The tomato wine was .
番茄汁经过前发酵、后发酵、陈酿得到番茄酒,将番茄红素加入到番茄酒液中获得番茄红素保健果酒。
2) Tomato draft beer
番茄鲜啤酒
3) Tomato
[英][tə'mɑ:təʊ] [美][tə'meto]
番茄
1.
Research on the Processing Technology of Nutrient Tomato Jelly;
营养型番茄果冻的加工工艺研究
2.
Study on determination of monosaccharide in tomato;
番茄中单糖测定方法的工艺研究
3.
Aluminum Toxicity in Tomato and Its Effect on Some Physiological Indexes;
铝对番茄的毒性及若干生理指标的影响
4) Lycopersicon esculentum Mill
番茄
1.
Fitness of B-biotype Bemisia tabaci(Gennadius) to different varieties of tomato,Lycopersicon esculentum Mill;
不同番茄品种对B型烟粉虱适应性的影响
2.
The Effects on the Photosystem of Lycopersicon esculentum Mill at Low Temperture under Low Irradiance;
低温弱光胁迫对番茄光系统Ⅱ作用的影响
3.
Studies on the Physiological Characteristic of Lycopersicon esculentum Mill at Low Temperture under Low Irradiance;
番茄在低温弱光下生理特性的变化研究
5) Lycopersicon esculentum
番茄
1.
GC/MS Fingerprint Comparison of the Volatile Organic Compounds Extracted from Lycopersicon esculentum Leaves by Different Methods;
不同方法收集番茄叶挥发性物质的GC/M S指纹图谱比较
2.
Inhibitory Effects of Several Volatile Organic Compounds of Lycopersicon esculentum on Botrytis cinerea;
番茄几种挥发性组分对番茄灰葡萄孢的抑制作用
3.
Studies on Transformation of Lycopersicon esculentum with Cucumber Mosaic Virus Coat Protein Gene;
黄瓜花叶病毒外壳蛋白基因转化番茄的研究
6) tomato (Lycopersicon esculentum)
番茄
1.
The effect of day time sub-high temperature on metabolism of photosynthate in tomato (Lycopersicon esculentum) leaves and fruits after flowering was studied in this paper.
于日光温室中栽培的番茄第一花序第一花开花和开花10d时分别作昼间35℃亚高温处理(以25℃为对照),检测不同生育期的番茄叶与果实中同化产物积累与代谢变化的结果表明:番茄开花后叶中果糖、葡萄糖和蔗糖含量均下降,花后亚高温处理时期越早,叶中糖含量越低;果实发育过程中的果糖、葡萄糖和蔗糖含量比25℃下的高,但成熟时趋于一致。
2.
In this report, diurnal changes in sugar contents and enzymes activities involving sucrose metabo- lism in tomato (Lycopersicon esculentum) seedlings under 35 ℃ sub-high temperature by day were investigated.
研究番茄品种‘辽园多丽’幼苗在昼间35℃亚高温条件下叶中糖含量及蔗糖代谢相关酶活性日变化的结果表明,昼间亚高温处理后的幼苗叶中果糖、葡萄糖和淀粉含量下降,蔗糖含量升高。
补充资料：番茄蒸蛋
番茄蒸蛋
原料：番茄、鸡蛋。
做法：番茄去皮切小丁，急火快炒5秒钟；鸡蛋打散调味，加水，小火蒸至七成熟时加上番茄丁，继续蒸熟这道菜就做好了。
功效：番茄蒸蛋非常滑嫩，酸而不腻，如果作为正餐主菜，还可以即兴加上些肉末，味道会更上一层楼。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。