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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 María P. Elizalde-González and Socorro G. Hernández-Ogarcía
Link: https://www.mdpi.com/1420-3049/12/8/1829

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