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Authors
Hedén, Ida
Roques, Jonathan Armand Charles
Andersson, Marica
Warwas, Niklas
de Fonseka, Raneesha
Doyle, Darragh
Hinchcliffe, James
Jönsson, Elisabeth
Sundell, Kristina
Sundh, Henrik
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Funding
Funding for this research was provided by:
Svenska Forskningsrådet Formas (223-2011-1073, 223-2011-1073, 223-2011-1073, 223-2011-1073, 223-2011-1073, 223-2011-1073)
Blue Food - Centre for the seafood of the future (2020-02834, 2020-02834, 2020-02834, 2020-02834, 2020-02834, 2020-02834)
Västra Götalandsregionen
Birgit och Birger Wåhlströms Minnesfond för den bohuslänska havs- och insjömiljön
University of Gothenburg
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Article History
Received: 2 October 2024
Accepted: 23 January 2025
First Online: 1 February 2025
Declarations
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: The experiments performed in the current study and the data assessment were performed according to the ARRIVE guidelines and according to European and Swedish legislation, and in accordance with the ethical permit 5.8.18–15096/2018 approved by the regional ethical committee of Gothenburg.
: The authors declare no competing interests.
