INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 23 giu 2017
Pagine: 1 - 5
DOI: https://doi.org/10.1515/acs-2017-0001
Parole chiave
© 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