Khoshtinat, K. ., M. Barzegar, M. A. Sahari, and Z. Hamidi. “Use of Encapsulated Garlic Oil in Low-Fat Salad Dressings: Physicochemical, Microbial and Sensory Properties”. Applied Food Biotechnology, vol. 9, no. 2, Mar. 2022, pp. 113-25, doi:10.22037/afb.v9i2.37619.