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Organic acids, free amino acids and organic acid are the main taste components in tomatoes. Cooked tomato products, sauces and juices contain higher amount of lycopene than raw tomatoes.

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  1. 0
    happytomato

    happytomato 661 days ago Permalink

    lked

  2. 0
    happytomato

    happytomato 661 days ago Permalink

    nice

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