Vaclavik, L. Et Al. 2015. Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source. FOOD CHEMISTRY , vol.173 , 290-297.

Vaclavik, L., Capuano, E., GÖKMEN, V., & Hajslova, J., (2015). Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source. FOOD CHEMISTRY , vol.173, 290-297.

Vaclavik, Lukas Et Al. "Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source," FOOD CHEMISTRY , vol.173, 290-297, 2015

Vaclavik, Lukas Et Al. "Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source." FOOD CHEMISTRY , vol.173, pp.290-297, 2015

Vaclavik, L. Et Al. (2015) . "Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source." FOOD CHEMISTRY , vol.173, pp.290-297.

@article{article, author={Lukas Vaclavik Et Al. }, title={Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source}, journal={FOOD CHEMISTRY}, year=2015, pages={290-297} }