Khoshtinat, Khadijeh, Mohsen Barzegar, Mohammad Ali Sahari, and Zohreh Hamidi. 2022. “Use of Encapsulated Garlic Oil in Low-Fat Salad Dressings: Physicochemical, Microbial and Sensory Properties”. Applied Food Biotechnology 9 (2):113-25. https://doi.org/10.22037/afb.v9i2.37619.