Edibamode, E.I. et al. 2015. A Comparative Study on The Phytochemical Analysis of Cooked and Uncooked Lycopersicon esculentum Fruit. VRI Phytomedicine. 3, 2 (Jun. 2015), pp: 8–13. DOI:https://doi.org/10.14259/pm.v3i2.167.