Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and beta-carotene in cherry tomatoes. (Q45017217)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and beta-carotene in cherry tomatoes. |
scientific article |
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Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and beta-carotene in cherry tomatoes (English)
G Maiani
R Bugianesi
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