Diviš, P.; Reichstädter, M.; Gao, Y.; Leermakers, M.; Křikala, J.
Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique. Foods 2020, 9, 1858.
https://doi.org/10.3390/foods9121858
AMA Style
Diviš P, Reichstädter M, Gao Y, Leermakers M, Křikala J.
Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique. Foods. 2020; 9(12):1858.
https://doi.org/10.3390/foods9121858
Chicago/Turabian Style
Diviš, Pavel, Marek Reichstädter, Yue Gao, Martine Leermakers, and Jakub Křikala.
2020. "Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique" Foods 9, no. 12: 1858.
https://doi.org/10.3390/foods9121858
APA Style
Diviš, P., Reichstädter, M., Gao, Y., Leermakers, M., & Křikala, J.
(2020). Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique. Foods, 9(12), 1858.
https://doi.org/10.3390/foods9121858