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Leja, M., Kaminska, I., Kramer, M., Maksylewicz-Kaul, A., Kammerer, D., Carle, R. and Baranski, R. (2013) The Content of Phenolic Compounds and Radical Scavenging Activity Varies with Carrot Origin and Root Color. Plant Foods for Human Nutrition, 68, 163-170.
http://dx.doi.org/10.1007/s11130-013-0351-3
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