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U. Kidmosea, R. Y. Yang, S. H. Thilstedc, L. P. Christensena and K. Brand. “Content of Carotenoids in Commonly Consumed Asian Vegetables and Stability and Extractability during Frying,” Journal of Food Composition and Analysis, Vol. 19, No. 6-7, 2006, pp. 562-571. doi:10.1016/j.jfca.2006.01.011

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