作者：
Tomáš,Mackuľak [1]
;
Klára,Cverenkárová [2]
;
Andrea,Vojs Staňová [3]
;
Miroslav,Fehér [4]
;
Michal,Tamáš [1]
;
Andrea Bútor,Škulcová [1]
;
Miroslav,Gál [1]
;
Monika,Naumowicz [5]
;
Viera,Špalková [6]
;
Lucia,Bírošová [5]
作者单位：
Department of Environmental Engineering, Faculty of Chemical and Food Technology STU, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
[1]
Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology STU, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
[2]
Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University in Bratislava, Ilkovičova 6, 842 15 Bratislava, Slovakia.
[3]
South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in Ceske Budejovice, Zatisi 728/II, CZ-389 25 Vodnany, Czech Republic.
[4]
Department of Inorganic Technology, Faculty of Chemical and Food Technology STU, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
[5]
Department of Physical Chemistry, Faculty of Chemistry, University of Bialystok, K. Ciolkowskiego 1K, 15-245 Bialystok, Poland.
[6]
Department of Zoology and Fisheries, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcka 129, 165 00 Praha, Czech Republic.
[7]
DOI
10.3390/antibiotics10091070
PMID
34572652
发布时间
2024-04-03
换一批
换一批
