Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs

por Wu, Pianpian, Kainz, Martin J., Valdés, Fernando, Zheng, Siwen, Winter, Katharina, Wang, Rui, Branfireun, Brian, Chen, Celia Y., Bishop, Kevin
Publicado 2021

Experimental evidence for recovery of mercury-contaminated fish populations

por Blanchfield, Paul J., Rudd, John W. M., Hrenchuk, Lee E., Amyot, Marc, Babiarz, Christopher L., Beaty, Ken G., Bodaly, R. A. Drew, Branfireun, Brian A., Gilmour, Cynthia C., Graydon, Jennifer A., Hall, Britt D., Harris, Reed C., Heyes, Andrew, Hintelmann, Holger, Hurley, James P., Kelly, Carol A., Krabbenhoft, David P., Lindberg, Steve E., Mason, Robert P., Paterson, Michael J., Podemski, Cheryl L., Sandilands, Ken A., Southworth, George R., St Louis, Vincent L., Tate, Lori S., Tate, Michael T.
Publicado 2021