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Journal: Int. J. Mol. Sci., 2015
Volume: 16
Number: 9588

Article: Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil
Authors: by Anna Vallverdú-Queralt, Jorge Regueiro, José Fernando Rinaldi De Alvarenga, Xavier Torrado and Rosa M. Lamuela-Raventos
Link: https://www.mdpi.com/1422-0067/16/5/9588

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