Bruce Gibb focuses on fatty acids and wonders whether we’ll all be eating cyanobacteria before too long.
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Gibb, B.C. Something’s fishy. Nature Chem 10, 1075–1077 (2018). https://doi.org/10.1038/s41557-018-0162-0
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DOI: https://doi.org/10.1038/s41557-018-0162-0