Increasing picocyanobacteria success in shelf waters contributes to long-term food web degradation

Authors

Katrin Schmidt, School of Geography, Earth and Environmental Sciences
Antony J. Birchill
Angus Atkinson, Plymouth Marine Laboratory
Robert J.W. Brewin, Plymouth Marine Laboratory
James R. Clark, Plymouth Marine Laboratory
Anna E. Hickman, University of Southampton
David G. Johns, Marine Biological Association
Maeve C. Lohan, University of Southampton
Angela Milne, School of Geography, Earth and Environmental Sciences
Silvia Pardo, Plymouth Marine Laboratory
Luca Polimene, Plymouth Marine Laboratory
Tim J. Smyth, Plymouth Marine Laboratory
Glen A. Tarran, Plymouth Marine Laboratory
Claire E. Widdicombe, Plymouth Marine Laboratory
E. Malcolm S. Woodward, Plymouth Marine Laboratory
Simon J. Ussher, School of Geography, Earth and Environmental Sciences

ORCID

• Katrin Schmidt: 0000-0002-6488-623X
• Angela Milne: 0000-0002-3304-8962
• Simon J. Ussher: 0000-0001-6724-9212

DOI

10.1111/gcb.15161

Publication Date

2020-06-07

Publication Title

Global Change Biology

ISSN

1354-1013

Embargo Period

2020-07-03

Recommended Citation

Schmidt, K., Birchill, A., Atkinson, A., Brewin, R., Clark, J., Hickman, A., Johns, D., Lohan, M., Milne, A., Pardo, S., Polimene, L., Smyth, T., Tarran, G., Widdicombe, C., Woodward, E., & Ussher, S. (2020) 'Increasing picocyanobacteria success in shelf waters contributes to long-term food web degradation', Global Change Biology, . Available at: 10.1111/gcb.15161