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Journal: Foods, 2025
Volume: 14
Number: 1232
Article:
Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma
Authors:
by
Rossella Vadalà , Eleonora Di Salvo, Laura De Maria, Giovanna Lo Vecchio, Giovanni Bartolomeo, Rita De Pasquale, Claudia Genovese, Nicola Cicero and Rosaria Costa
Link:
https://www.mdpi.com/2304-8158/14/7/1232
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