Cite
HARVARD Citation
Markiewicz-Keszycka, M. et al. (2018). Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours. Food chemistry. pp. 324-330. [Online].
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Markiewicz-Keszycka, M. et al. (2018). Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours. Food chemistry. pp. 324-330. [Online].