Increased diversity of egg-associated bacteria on brown trout (Salmo trutta) at elevated temperatures

Wilkins LGE, Rogivue A, Schütz F, Fumagalli L & Wedekind C
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Wilkins, L. G. E., Rogivue, A., Schütz, F., Fumagalli, L., & Wedekind, C. (2015). Increased diversity of egg-associated bacteria on brown trout (Salmo trutta) at elevated temperatures. Scientific Reports, 5, 17084 (15 pp.). https://doi.org/10.1038/srep17084