Genetica oggi – Radio Cusano

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Il dr. Luciano O. Atzori intervistato a RADIO CUSANO parla del plancton usato già da qualche anno come ingrediente di raffinati piatti. Si tratta nello specifico di fitoplancton ricco in acidi grassi insaturi, vitamina C, sali minerali (iodio, ferro e calcio), di vitamina C, E e della vitamina B12.

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