Tissue-specific fatty acids response to different diets in common carp (Cyprinus carpio L.).

por Markus Böhm, Sebastian Schultz, Apostolos-Manuel Koussoroplis, Martin J Kainz
Publicado 2014

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

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