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L. H. Tonucci, J. M. Holden, G. R. Beecher, F. Khachik, C. S. Davis and G. Mulokozi, “Carotenoid Content of Thermally Processed Tomato-Based Food Products,” Journal of Agriculture and Food Chemistry, Vol. 43, No. 3, 1995, pp. 579-586. doi:10.1021/jf00051a005

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