Methods: the organic solvents, light, heat, reducing agent, food additives and metallic ions were comprehensively studied because they could cause some effects on the stability of lycopene.
方法：对有机溶剂、光、热、还原剂、食品添加剂、金属离子等可能对番茄红素稳定性造成影响的因素，进行综合研究。
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