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Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)

Food ChemistryNutritionPolyphenolicsCarotenoidBotanyAgricultural EconomicsDaucus CarotaVitamin CPhytochemicalVegetable ProductionPhenolic AcidsOxidative Stress