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Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
Marine phytoplankton produce essential fatty acids (FA), which are key component of a healthy diet in humans and marine food webs. Increased temperatures can reduce lipid and FA content in phytoplankton; thus, ocean warming poses a risk for the global production of these essential FA. However, respo...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7513733/ https://www.ncbi.nlm.nih.gov/pubmed/33005237 http://dx.doi.org/10.1111/eva.13059 |