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Publicado en línea: 05 dic 2015
Páginas: 91 - 96
DOI: https://doi.org/10.1515/acs-2015-0016
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© Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Oršula, Igor
Lehocký, Miroslav
Steltenpohl, Pavol