Cite
HARVARD Citation
Jin, P. et al. (2020). Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming. Evolutionary applications. pp. 2497-2506. [Online].
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Jin, P. et al. (2020). Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming. Evolutionary applications. pp. 2497-2506. [Online].