Fasciolo, G.; Napolitano, G.; Muscari Tomajoli, M.T.; Geremia, E.; Petito, A.; Gravato, C.; Rodrigues, A.C.M.; Silva, A.L.P.; Motta, C.M.; Agnisola, C.;
et al. Synthetic and Natural Red Food Dyes Affect Oxidative Metabolism and the Redox State in the Nauplii of Brine Shrimp Artemia franciscana. Antioxidants 2025, 14, 634.
https://doi.org/10.3390/antiox14060634
AMA Style
Fasciolo G, Napolitano G, Muscari Tomajoli MT, Geremia E, Petito A, Gravato C, Rodrigues ACM, Silva ALP, Motta CM, Agnisola C,
et al. Synthetic and Natural Red Food Dyes Affect Oxidative Metabolism and the Redox State in the Nauplii of Brine Shrimp Artemia franciscana. Antioxidants. 2025; 14(6):634.
https://doi.org/10.3390/antiox14060634
Chicago/Turabian Style
Fasciolo, Gianluca, Gaetana Napolitano, Maria Teresa Muscari Tomajoli, Eugenio Geremia, Adriana Petito, Carlos Gravato, Andreia C. M. Rodrigues, Ana L. PatrÃcio Silva, Chiara Maria Motta, Claudio Agnisola,
and et al. 2025. "Synthetic and Natural Red Food Dyes Affect Oxidative Metabolism and the Redox State in the Nauplii of Brine Shrimp Artemia franciscana" Antioxidants 14, no. 6: 634.
https://doi.org/10.3390/antiox14060634
APA Style
Fasciolo, G., Napolitano, G., Muscari Tomajoli, M. T., Geremia, E., Petito, A., Gravato, C., Rodrigues, A. C. M., Silva, A. L. P., Motta, C. M., Agnisola, C., & Venditti, P.
(2025). Synthetic and Natural Red Food Dyes Affect Oxidative Metabolism and the Redox State in the Nauplii of Brine Shrimp Artemia franciscana. Antioxidants, 14(6), 634.
https://doi.org/10.3390/antiox14060634
