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    Synthetic and Natural Red Food Dyes Affect Oxidative Metabolism and the Redox State in the Nauplii of Brine Shrimp <i>Artemia franciscana</i>

    Synthetic and Natural Red Food Dyes Affect Oxidative Metabolism and the Redox State in the Nauplii of Brine Shrimp <i>Artemia franciscana</i> by Gianluca Fasciolo, 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, Paola Venditti

    Published 2025-05-01
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