Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs
Research article (Peer reviewed)
Department of Aquatic Sciences and Assessment
Faculty of Natural Resources and Agricultural Sciences
Email: pianpian.wu@slu.se
ORCID: 0000-0002-2037-9164
Research article (Peer reviewed)
Research article (Peer reviewed)
Research article (Peer reviewed)
Research article (Peer reviewed)
Review article (Peer reviewed)
Research article (Peer reviewed)
Research article (Peer reviewed)
Research article (Peer reviewed)
Research article (Peer reviewed)
Research article (Peer reviewed)
Doctoral thesis