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Coautori
- Radu Silaghi-DumitrescuBabeș-Bolyai UniversityEmail verificata su ubbcluj.ro
- Alexandru LupanBabeș-Bolyai University, Faculty of Chemistry and Chemical EngineeringEmail verificata su ubbcluj.ro
- Maria LeheneBabeș-Bolyai UniversityEmail verificata su ubbcluj.ro
- Sergei MakarovHead of Department of Food Chemistry, Ivanovo State University of Chemistry and TechnologyEmail verificata su isuct.ru
- Ulf RydeProfessor in Theoretical Chemistry, Lund UniversityEmail verificata su teokem.lu.se
- Stefania D. IancuBabes-Bolyai UniversityEmail verificata su ubbcluj.ro
- Pavel MolodtsovIvanovo State University of Chemistry and TechnologyEmail verificata su stud.isuct.ru
- Dereven'kovIvanovo State University of Chemistry and TechnologyEmail verificata su isuct.ru
- gaina luiza ioanaBabeș-Bolyai UniversityEmail verificata su ubbcluj.ro
- Castelia CristeaBabeș-Bolyai UniversityEmail verificata su ubbcluj.ro
- Nicolae LeopoldBabeș-Bolyai University, Faculty of PhysicsEmail verificata su ubbcluj.ro
- Amr AttiaResearch scientist, Babes-Bolyai UniversityEmail verificata su chem.ubbcluj.ro
- Luciana HannibalResearch Group LeaderEmail verificata su uniklinik-freiburg.de
- Simion AstileanBabeș-Bolyai UniversityEmail verificata su ubbcluj.ro
- Bianca StoeanBabeș-Bolyai UniversityEmail verificata su ubbcluj.ro
- Alvaro Muñoz-CastroUniversidad San SebastiánEmail verificata su uss.cl