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dc.creatorSchwartz, Steven J.en_US
dc.date.accessioned2011-09-07T22:14:09Z
dc.date.available2011-09-07T22:14:09Z
dc.date.issued2002en_US
dc.identifier.urihttp://hdl.handle.net/1811/49815
dc.descriptionAuthor Institution: Department of Food Science and Technology, The Ohio State Universityen_US
dc.publisherOhio Agricultural Research and Development Centeren_US
dc.relation.ispartofseriesSEEDS 13en_US
dc.titleBioavailability of Lycopene from Fresh and Processed Tomatoesen_US
dc.subject.naltlycopeneen_US
dc.subject.nalttomatoesen_US
dc.subject.naltbioavailabilityen_US


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