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Composition of tomatoes and tomato products in antioxidants (WG1) page 5<br />

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p50 6.3.2. Influence of cultural techniques<br />

p50 6.3.2.1. Variety<br />

p50 6.3.2.2. Ripening stage<br />

p51 6.4. Phenolic compounds<br />

p51 6.4.1. Introduction<br />

p51 6.4.2. Influence of light<br />

p52 6.4.3. Influence of cultural techniques<br />

p52 6.4.3.1. Variety<br />

p52 6.4.3.2. Mineral nutrition<br />

p53 6.4.3.3. Fruit development and ripening stage<br />

p54 6.4.3.4. Influence of season<br />

p54 6.4.4. Conclusions<br />

p55 6.5. Conclusions on the influence of cultural practices and agronomic aspects<br />

p57 7. Physico-chemical characteristics and properties.<br />

p57 7.1. Lycopene<br />

p57 7.1.1. Chemical structure

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