INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 29 dic 2017
Pagine: 123 - 131
DOI: https://doi.org/10.1515/acs-2017-0021
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.
Šimončicová, Juliana
Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology inBratislava, Slovakia
Kaliňáková, Barbora
Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology inBratislava, Slovakia
Kryštofová, Svetlana
Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology inBratislava, Slovakia