Agarwal, A; Shen, H; Agarwal, S; Rao, AV «Lycopene Content of Tomato Products: Its Stability, Bioavailability and in Vivo Antioxidant Properties». Journal of medicinal food, 4, 1, 2001, pàg. 9–15. DOI: 10.1089/10966200152053668. PMID: 12639283.
Dewanto, V; Wu, X; Adom, KK; Liu, RH «Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity». Journal of agricultural and food chemistry, 50, 10, 2002, pàg. 3010–4. DOI: 10.1021/jf0115589. PMID: 11982434.
fruitsandveggiesmatter.gov
«Fruits and Veggies, More Matters». Centers for Disease Control and Prevention, US Department of Health and Human Services, 2010. Arxivat de l'original el 7 de gener 2010. [Consulta: 18 gener 2010].
nih.gov
ncbi.nlm.nih.gov
Liu, RH «Potential synergy of phytochemicals in cancer prevention: mechanism of action». The Journal of nutrition, 134, 12 Suppl, 2004, pàg. 3479S–3485S. PMID: 15570057.
Agarwal, A; Shen, H; Agarwal, S; Rao, AV «Lycopene Content of Tomato Products: Its Stability, Bioavailability and in Vivo Antioxidant Properties». Journal of medicinal food, 4, 1, 2001, pàg. 9–15. DOI: 10.1089/10966200152053668. PMID: 12639283.
Dewanto, V; Wu, X; Adom, KK; Liu, RH «Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity». Journal of agricultural and food chemistry, 50, 10, 2002, pàg. 3010–4. DOI: 10.1021/jf0115589. PMID: 11982434.
«Fruits and Veggies, More Matters». Centers for Disease Control and Prevention, US Department of Health and Human Services, 2010. Arxivat de l'original el 7 de gener 2010. [Consulta: 18 gener 2010].
