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Influence of water temperature and food on the last stages of cultured pearl mineralization from the black-lip pearl oyster Pinctada margaritifera
- Oïhana Latchere,
- Vincent Mehn,
- Nabila Gaertner-Mazouni,
- Gilles Le Moullac,
- Julie Fievet,
- Corinne Belliard,
- Philippe Cabral,
- Denis Saulnier
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- Published: March 5, 2018
- https://doi.org/10.1371/journal.pone.0193863