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Increasing cis-lycopene content of the oleoresin from tomato processing byproducts using supercritical carbon dioxide

Lisbeth Vallecilla-Yepez, Ozan N. Ciftci

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Key concepts: Lycopene, Oleoresin, Supercritical carbon dioxide, Hexane, Chemistry, Extraction (chemistry), Supercritical fluid, Food science

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