INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 09 lug 2019
Pagine: 8 - 13
DOI: https://doi.org/10.2478/acs-2019-0002
Parole chiave
© 2019 Barbora Šopová et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Šopová, Barbora
Institute of Inorganic Chemistry, Technology and Materials, Faculty of Chemical and Food Technology, STU in BratislavaBratislava
Zemanová, Matilda
Institute of Inorganic Chemistry, Technology and Materials, Faculty of Chemical and Food Technology, STU in BratislavaBratislava