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Journal: Molecules, 2007
Volume: 12
Number: 1829
Article:
Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in Solanum lycopersicum Tomatoes and Physalis ixocarpa and Physalis philadelphica Tomatillos
Authors:
by
MarÃa P. Elizalde-González and Socorro G. Hernández-OgarcÃa
Link:
https://www.mdpi.com/1420-3049/12/8/1829
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