Reference: 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).
