扩大这些通路与其他类胡萝卜素修饰酶，导致生产的新型结构在大肠杆菌。
Extension of these pathways with other carotenoid modifying enzymes led to the production of novel structures in e.
保守烹饪如蒸，煮只造成少量的营养物质损失如叶酸，而加强了对其他物质的生物利用度，如类胡萝卜素。
Conservative cooking such as steaming or boiling causes only modest loss of some nutrients, such as folate, while enhancing the bioavailability of others, such as carotenoids.
虽然它们没有番茄红素，可是却有大量其他的红色的类胡萝卜素。
While they don't have lycopene, they're full of a red carotenoid.
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