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Article citation: Fielding JM, Rowley KG, Cooper P, O’Dea K. Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Asia Pac J Clin Nutr. 2005;14(2):131.

Link to view/access: https://pdfs.semanticscholar.org/d0a9/ef1493ceb3c26fcd2de1bf5d73e545e5d9b4.pdf

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