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In recent years, rhubarb is being increasingly cultivated, as it provides early yields when the vegetables supply to market is deficient and shows high levels of both polyphenols content and antioxidant capacity in edible parts. In 2017, we investigated crops of the rhubarb cultivar Victoria to the fifth year of production. Comparisons were performed between three root phase fertilizations-chemical (NPK 16-16-16®), organic (Orgevit®), and biological (Micoseeds MB®)-plus an unfertilized control. The determinations of polyphenols, the anti
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