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Napolitano G, Motta CM, Agnisola C, Venditti P, Fasciolo G, Ferrandino I, Capriello T, Vitale E, Costanzo G, Avallone B, et al. Commercial Red Food Dyes Preparations Modulate the Oxidative State in Three Model Organisms (Cucumis sativus, Artemia salina, and Danio rerio). Environments. 2022; 9(5):63. https://doi.org/10.3390/environments9050063

Napolitano, Gaetana, Chiara Maria Motta, Claudio Agnisola, Paola Venditti, Gianluca Fasciolo, Ida Ferrandino, Teresa Capriello, Ermenegilda Vitale, Giulia Costanzo, Bice Avallone, and et al. 2022. "Commercial Red Food Dyes Preparations Modulate the Oxidative State in Three Model Organisms (Cucumis sativus, Artemia salina, and Danio rerio)" Environments 9, no. 5: 63. https://doi.org/10.3390/environments9050063

Napolitano, G., Motta, C. M., Agnisola, C., Venditti, P., Fasciolo, G., Ferrandino, I., Capriello, T., Vitale, E., Costanzo, G., Avallone, B., Simoniello, P., & Arena, C. (2022). Commercial Red Food Dyes Preparations Modulate the Oxidative State in Three Model Organisms (Cucumis sativus, Artemia salina, and Danio rerio). Environments, 9(5), 63. https://doi.org/10.3390/environments9050063