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Publicado en línea: 29 dic 2017
Páginas: 79 - 83
DOI: https://doi.org/10.1515/acs-2017-0014
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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.
Danielik, Vladimír
Institute of Inorganic Chemistry, Technology and Materials, Faculty of Chemical and Food Technology STU in Bratislava, Radlinského 9, 812 37Bratislava, Slovak Republic
Szendreiová, Dominika
Institute of Inorganic Chemistry, Technology and Materials, Faculty of Chemical and Food Technology STU in Bratislava, Radlinského 9, 812 37Bratislava, Slovak Republic