Your browser doesn't support javascript.
loading
Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs.
Wu, Pianpian; Kainz, Martin J; Valdés, Fernando; Zheng, Siwen; Winter, Katharina; Wang, Rui; Branfireun, Brian; Chen, Celia Y; Bishop, Kevin.
Afiliação
  • Wu P; Department of Aquatic Sciences and Assessment, Swedish University of Agricultural Sciences, Uppsala, Sweden. pianpian.wu@slu.se.
  • Kainz MJ; Department of Biological Sciences, Dartmouth College, Hanover, USA. pianpian.wu@slu.se.
  • Valdés F; WasserCluster Lunz- Biologische Station, Lunz Am See, Austria.
  • Zheng S; Department of Biomedical Research, Danube University Krems, Krems, Austria.
  • Winter K; Uppsala University, Uppsala, Sweden.
  • Wang R; College of Environmental Science and Engineering, Tongji University, Shanghai, China.
  • Branfireun B; WasserCluster Lunz- Biologische Station, Lunz Am See, Austria.
  • Chen CY; College of Environmental Science and Engineering, Tongji University, Shanghai, China.
  • Bishop K; Department of Biology, Western University, London, Canada.
Sci Rep ; 11(1): 16859, 2021 08 19.
Article em En | MEDLINE | ID: mdl-34413329
Assuntos
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura / Ácidos Graxos Essenciais / Dieta / Compostos de Metilmercúrio Limite: Animals Idioma: En Revista: Sci Rep Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura / Ácidos Graxos Essenciais / Dieta / Compostos de Metilmercúrio Limite: Animals Idioma: En Revista: Sci Rep Ano de publicação: 2021 Tipo de documento: Article