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]
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