Effects of dehydration on the physiochemical characteristics of tomato, onion and pepper powder culinary blends [elektronický zdroj] / A.F. Ogori, Julius Amove, J.A Adoba, Lukáš Hleba, Miroslava Císarová, Alexey Glinushkin, Alexey Laishevtcev, Anna Derkanosova, Igor Pigorev, Sergey Plygun, Mohammad Ali Shariati. -- Bibliografické odkazy. In: Journal of Microbiology, Biotechnology and Food Sciences. -- ISSN 1338-5178. -- Vol. 9, no. 5 (2020), s. 994-997, online. https://dx.doi.org/10.15414/jmbfs.2020.9.5.994-997 rajčiny (plody) * cibuľa * paprika * chemické vlastnosti * funkčná analýza