MENDELOVA, A.; MENDEL, Ľubomír; SOLGAJOVÁ, M.; GOLIAN, J.; KOLESÁROVÁ, A. NUTRITIONAL AND SENSORY POTENTIAL OF INNOVATIVE VEGETABLE SAUCES IN THE CONTEXT OF PROCESSING CHANGES AND TECHNOLOGICAL MODIFICATIONS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 15, n. 5, p. e13822, 2026. DOI: 10.55251/jmbfs.13822. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/13822. Acesso em: 25 apr. 2026.