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Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity

Bernadeth B Surjadinata1, Luis Cisneros-Zevallos

  • 1Department of Horticultural Sciences, Vegetable and Fruit Improvement Center, Texas A&M University, College Station, TX 77843-2133, USA.

Food Chemistry
|October 31, 2012
PubMed

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