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

MLA

Pianpian Wu, et al. “Elevated Temperature and Browning Increase Dietary Methylmercury, but Decrease Essential Fatty Acids at the Base of Lake Food Webs.” Scientific Reports, vol. 11, no. 1, Aug. 2021, pp. 1–10. EBSCOhost, https://doi.org/10.1038/s41598-021-95742-9.

APA

Pianpian Wu, Martin J. Kainz, Fernando Valdés, Siwen Zheng, Katharina Winter, Rui Wang, Brian Branfireun, Celia Y. Chen, & Kevin Bishop. (2021). Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs. Scientific Reports, 11(1), 1–10. https://doi.org/10.1038/s41598-021-95742-9

Chicago

Pianpian Wu, Martin J. Kainz, Fernando Valdés, Siwen Zheng, Katharina Winter, Rui Wang, Brian Branfireun, Celia Y. Chen, and Kevin Bishop. 2021. “Elevated Temperature and Browning Increase Dietary Methylmercury, but Decrease Essential Fatty Acids at the Base of Lake Food Webs.” Scientific Reports 11 (1): 1–10. doi:10.1038/s41598-021-95742-9.