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Lake brownification, eutrophication decrease the content of essential fatty acids in fish used in human diets

Lake brownification, eutrophication decrease the content of essential fatty acids in fish used in human diets

[unable to retrieve full-text content]Eutrophication and brownification change phytoplankton community structure and decrease the production of essential omega-3 fatty acids in lakes. Perch growing in oligotrophic clear-water lakes contain 1.5-1.9 times more essential omega-3 fatty acids than those grown in eutrophic and brown-water lakes.

Source: https://rss.sciencedaily.com/plants_animals/fisheries.xml

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