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Naslov: Graphene/organic semiconductor systems : morphology and charge transport : dissertation Avtorji: ID MATHEW, JINTA (Avtor) ID Bratina, Gvido (Mentor) Več o mentorju... Datoteke: thesis.pdf (41,84 MB) MD5: FDDA064BA80A744E294798BEA06B9BC5   Jezik: Angleški jezik Vrsta gradiva: Doktorsko delo/naloga Tipologija: 2.08 - Doktorska disertacija Organizacija: FPŠ - Fakulteta za podiplomski študij Ključne besede: GRAPHENE, PDIF-CN2, ATOMIC FORCE MICROSCOPY, ORGANIC THIN FILM TRANSISTOR, OSTWALD RIPENING. Leto izida: 2017 PID: 20.500.12556/RUNG-3268-992964ba-8f41-b215-eb23-7e041eb2040c  COBISS.SI-ID: 4915707  NUK URN: URN:SI:UNG:REP:BQJZNYSH Datum objave v RUNG: 15.09.2017 Število ogledov: 12032 Število prenosov: 194 Metapodatki:    Citiraj gradivo Navadno besedilo BibTeX EndNote XML EndNote/Refer RIS ABNT ACM Ref AMA APA Chicago 17th Author-Date Harvard IEEE ISO 690 MLA Vancouver : MATHEW, JINTA, 2017, Graphene/organic semiconductor systems : morphology and charge transport : dissertation [na spletu]. Doktorska disertacija. [Dostopano 26 april 2025]. Pridobljeno s: https://repozitorij.ung.si/IzpisGradiva.php?lang=slv&id=3268 Kopiraj citat

Skupna ocena: 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 (0 glasov) Vaša ocena: Ocenjevanje je dovoljeno samo prijavljenim uporabnikom. Objavi na: Podobna dela iz repozitorija: Influence of classical maceration and maceration of whole grapes on the chemical and sensory properties of Pinot Noir wine CHEMICAL AND SENSORY CHARACTERISATION OF 'MODRA FRANKINJA' WINES AROMATIC TYPICALITY PHENOL POTENTIAL OF SELECTED LONG MACERATED 'REBULA' CULTIVAR WINES Impact of sunburn and grape dehydration in late ripening on the quality of 'Barbera' (Vitis vinifera L.) grape and wine Vpliv različnih tehnoloških postopkov predelave grozdja sorte 'Zelen' (Vitis vinifera L.) na aromatične značilnosti vina Podobna dela iz ostalih repozitorijev: ǂThe ǂinfluence of yeast nutrients on improvement of Rebula wine quality parameters Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties The Influence of Production Systems on Sensory Characteristics of Lettuce (Lactuca sativa L.) Production of quality rose wines Influence of selected technological procedures on chemical and sensory characteristics of Slovene olive oils Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše podrobnosti ali sproži prenos.

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