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Effects of genetically modified potatoes with increased zeaxanthin content on the abundance and diversity of rhizobacteria with in vitro antagonistic activity do not exceed natural variability among cultivars

Vitro Antagonistic ActivityPlant-microbe InteractionZeaxanthin ContentCrop ProtectionAgricultural EconomicsNatural VariabilityPlant-rhizobia InteractionMicrobial EcologyMicrobiologyCrop ImprovementMedicineVegetable ProductionRhizosphere