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. 2020 Apr 10;15(4):e0228527. doi: 10.1371/journal.pone.0228527

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© 2020 Pereira 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 6 — Lipid profile of a. flat oysters, Ostrea angasi (FO control FO heat shocked) after seven months exposure at ambient and elevated temperature locations and b. Lipid profile of Sydney rock oysters Saccostrea glomerata (SRO control and SRO heat shocked) exposed for seven months at ambient and elevated temperature. Lipid classes abbreviations are: SE–steryl ester; TAG -Triacyglyceride; FFA–Free Fatty Acids; Chol–Cholesterol; DAG–Diacylglyceride; MAG–Monoglyceride and PL–Phospholipids.