Vadalà , R.; Di Salvo, E.; De Maria, L.; Lo Vecchio, G.; Bartolomeo, G.; De Pasquale, R.; Genovese, C.; Cicero, N.; Costa, R.
Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma. Foods 2025, 14, 1232.
https://doi.org/10.3390/foods14071232
AMA Style
Vadalà R, Di Salvo E, De Maria L, Lo Vecchio G, Bartolomeo G, De Pasquale R, Genovese C, Cicero N, Costa R.
Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma. Foods. 2025; 14(7):1232.
https://doi.org/10.3390/foods14071232
Chicago/Turabian Style
Vadalà , Rossella, Eleonora Di Salvo, Laura De Maria, Giovanna Lo Vecchio, Giovanni Bartolomeo, Rita De Pasquale, Claudia Genovese, Nicola Cicero, and Rosaria Costa.
2025. "Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma" Foods 14, no. 7: 1232.
https://doi.org/10.3390/foods14071232
APA Style
Vadalà , R., Di Salvo, E., De Maria, L., Lo Vecchio, G., Bartolomeo, G., De Pasquale, R., Genovese, C., Cicero, N., & Costa, R.
(2025). Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma. Foods, 14(7), 1232.
https://doi.org/10.3390/foods14071232