Research on the effects of temperature, salinity and nutrition to the growth of the Betaphycus gelatinus (Esper) Doty

Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/94481

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DC Field	Value	Language
dc.contributor.author	Vo, Thanh Trung	-
dc.contributor.author	Tran, Van Huynh	-
dc.contributor.author	Tran, Mai Duc	-
dc.contributor.author	Le, Trong Nghia	-
dc.contributor.author	Pham, Duc Hung	-
dc.date.accessioned	2024-01-09T09:26:44Z	-
dc.date.available	2024-01-09T09:26:44Z	-
dc.date.issued	2021	-
dc.identifier.issn	2615-9023	-
dc.identifier.uri	https://dspace.ctu.edu.vn/jspui/handle/123456789/94481	-
dc.description.abstract	Betaphycus gelatinus (Esper) Doty (BG) is a red seaweed that has been used as a food and a research material. Thus, the study on factors affecting the growth and development of BG is necessary. The present results show that the good growth conditions of BG are 27oC, 30‰ of salinity, and add PES or Nitrate-phosphate medium. This research has important scientific significance in preserving and restoring rare and valuable commercial seaweed varieties.	vi_VN
dc.language.iso	en	vi_VN
dc.relation.ispartofseries	Academia journal of biology;Vol.43, No.02 .- P. 119-126	-
dc.subject	Betapphycus gelatinus	vi_VN
dc.subject	Growth rate	vi_VN
dc.subject	Nutrition	vi_VN
dc.subject	Salinity	vi_VN
dc.subject	Temperature	vi_VN
dc.title	Research on the effects of temperature, salinity and nutrition to the growth of the Betaphycus gelatinus (Esper) Doty	vi_VN
dc.type	Article	vi_VN
Appears in Collections:	Academia journal of biology

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