Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida, supplement to: Gao, Guang; Clare, Anthony S; Chatzidimitriou, Eleni; Rose, Craig; Caldwell, Gary S (2018): Effects of ocean warming and acidification, combined with nutrient enrichment, on chemical composition and functional properties of Ulva rigida. Food Chemistry, 258, 71-78
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 e...
Main Authors: | , , , , |
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Format: | Dataset |
Language: | English |
Published: |
PANGAEA - Data Publisher for Earth & Environmental Science
2018
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Subjects: | |
Online Access: | https://dx.doi.org/10.1594/pangaea.892891 https://doi.pangaea.de/10.1594/PANGAEA.892891 |