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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

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

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