Effects of ocean warming and acidification, combined with nutrient enrichment, on chemical composition and functional properties of Ulva rigida.

@article{Gao2018EffectsOO,
  title={Effects of ocean warming and acidification, combined with nutrient enrichment, on chemical composition and functional properties of Ulva rigida.},
  author={Guang Gao and Anthony S Clare and Eleni Chatzidimitriou and Craig S. Rose and Gary S. Caldwell},
  journal={Food chemistry},
  year={2018},
  volume={258},
  pages={
          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 eutrophication on food quality of Ulva species. High temperature increased the content of each amino acid. High nitrate increased the content of all amino acids except aspartic acid and cysteine… CONTINUE READING
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