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MOLECULES22040668
MOLECULES22040668
http://dx.doi.org/10.3390/MOLECULES22040668
UVA, UVB and UVC Light Enhances the Biosynthesis of Phenolic Antioxidants in Fresh-Cut Carrot through a Synergistic Effect with Wounding.
P356
Q46376933-C410295C-148B-42C2-9ACB-852BD64E887E
P356
MOLECULES22040668
http://dx.doi.org/10.3390/MOLECULES22040668