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2017 | 1 |
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UVA, UVB and UVC Light Enhances the Biosynthesis of Phenolic Antioxidants in Fresh-Cut Carrot through a Synergistic Effect with Wounding.
Molecules. 2017 Apr 24;22(4):668. doi: 10.3390/molecules22040668.
Molecules. 2017.
PMID: 28441769
Free PMC article.
Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity.
Surjadinata BB, Cisneros-Zevallos L.
Surjadinata BB, et al.
Food Chem. 2012 Sep 15;134(2):615-24. doi: 10.1016/j.foodchem.2012.01.097. Epub 2012 Feb 4.
Food Chem. 2012.
PMID: 23107670
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