Faktory ovlivňující rozsah glykace bílkovin – Ing. Adéla Koldová
Ing. Adéla Koldová
Master's thesis
Faktory ovlivňující rozsah glykace bílkovin
Factors affecting the extent of proteins' glycation
Language used: Czech
Date on which the thesis was submitted / produced: 2017
Thesis defence
Citation record
ISO 690-compliant citation record:
KOLDOVÁ, Adéla. \textit{Faktory ovlivňující rozsah glykace bílkovin}. Online. Master's thesis. Praha: University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology. 2017. Available from: https://theses.cz/id/dbc5de/.
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Published in Theses:- no one
University of Chemistry and Technology
Faculty of Food and Biochemical TechnologyMaster programme:
Forenzní analýza
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