À propos de cet article
Publié en ligne: 23 juin 2017
Pages: 1 - 5
DOI: https://doi.org/10.1515/acs-2017-0001
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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.
Gazdová, Katarína
Institute of Inorganic Chemistry, Technology and Materials, Faculty of Chemical and Food Technology STU in Bratislava, Radlinského 9, 812 37Bratislava, Slovak Republic
Kubiňáková, Emília
Institute of Inorganic Chemistry, Technology and Materials, Faculty of Chemical and Food Technology STU in Bratislava, Radlinského 9, 812 37Bratislava, Slovak Republic
Híveš, Ján
Institute of Inorganic Chemistry, Technology and Materials, Faculty of Chemical and Food Technology STU in Bratislava, Radlinského 9, 812 37Bratislava, Slovak Republic
Mackuľak, Tomáš
Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology STU in Bratislava, Radlinského 9, 812 37Bratislava, Slovak Republic