KHOSHTINAT, K. .; BARZEGAR, M.; SAHARI, M. A.; HAMIDI, Z. Use of Encapsulated Garlic Oil in Low-Fat Salad Dressings: Physicochemical, Microbial and Sensory Properties. Applied Food Biotechnology, [S. l.], v. 9, n. 2, p. 113–125, 2022. DOI: 10.22037/afb.v9i2.37619. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/37619. Acesso em: 24 apr. 2024.