Resultats de la cerca - Eleonora Di Salvo
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Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma per Rossella Vadalà, Eleonora Di Salvo, Laura De Maria, Giovanna Lo Vecchio, Giovanni Bartolomeo, R. De Pasquale, Claudia Genovese, Nicola Cicero, Rosaria Costa
Publicat 2025Artigo
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