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Ultraviolet-B light treatment increases antioxidant capacity of carrot products

Roberto J Avena-Bustillos1, Wen-Xian Du, Rachelle Woods

  • 1Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA 95616, USA.

Journal of the Science of Food and Agriculture
|March 16, 2012
PubMed
Abstract

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