COSEE Ocean Systems: News
Effects of ocean warming and acidification, combined with nutrient enrichment, on chemical composition and functional properties of Ulva rigida
Description: Ulva is increasingly viewed as a food source in the world. Here, Ulva rigida was cultured at two levels of temperature (14, 18 °C), pH (7.95, 7.55, corresponding to low and high pCO2), and nitrate conditions (6 μmol L−1, 150 μmol L−1), to investigate the effects of ocean warming, acidification, and eutrophication on food quality of Ulva species. [Source: Food Chemistry]
Availability: Summary
Source: Food Chemistry
Publish Date: 8/30/2018
Reading Level: Expert
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