Influence of water temperature and food on the last stages of cultured pearl mineralization from the black-lip pearl oyster pinctada margaritifera

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• who: O#_#x00EF et al. from the Acknowledgments The authors would especially like to thank the Ifremer staff in charge of algae production and zootechny: Manaarii Sham Koua, Mayalen Maihota, Nono Lewis Tetaura and Evan Le RoyThe authors greatly acknowledge the electron microscopy platform of the University of French Polynesia and its personnel, and particularly Chloé Brahmi for her valuable advice. have published the research: Influence of water temperature and food on the last stages of cultured pearl mineralization from the black-lip pearl oyster Pinctada margaritifera, in the Journal: PLOS ONE | https://doi.org/10 . . .
  

   

  

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