Authors
Marek Štekláč
Department of Physical Chemistry, Faculty of Chemical and Food Technology STU, Bratislava, Slovakia
Martin Breza
Department of Physical Chemistry, Faculty of Chemical and Food Technology STU, Bratislava, Slovakia
© 2023 Marek Štekláč, Martin Breza, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution 4.0 License.