[1]
A. P. Bissacotti, P. M. G. Londero, and I. H. Costabeber, “Tomato: botanics, production, nutritional composition, and health benefits”, CC&T, vol. 38, no. 2, p. e26643, Aug. 2021, doi: 10.35977/0104-1096.cct2021.v38.26643.