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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

Fasciolo, Gianluca, Gaetana Napolitano, Maria Teresa Muscari Tomajoli, Eugenio Geremia, Adriana Petito, Carlos Gravato, Andreia C. M. Rodrigues, Ana L. Patrício 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

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