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A. J. Speech, S. Speek-Saichua and W. H. P. Schreurs, “Total Carotenoid and β-Carotene Contents of Thai Vegetables and the Effect of Processing,” Food Chemistry, Vol. 27, No. 4, 1988, pp. 245-257.
doi:10.1016/0308-8146(88)90010-6
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