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. 2019 May 20;14(5):e0217047. doi: 10.1371/journal.pone.0217047

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© 2019 Meyers et al

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Fig 2 — Percent essential fatty acid (EFA), other polyunsaturated fatty acid (PUFA), monounsaturated fatty acid (MUFA), and saturated fatty acid (SFA) comprising total fatty acid per cell under control (400 ppm) and high (1,000 ppm) pCO₂ in Experiment I (A) and Experiment II (B).