1.
Khoshtinat K, Barzegar M, Sahari MA, Hamidi Z. Use of Encapsulated Garlic Oil in Low-Fat Salad Dressings: Physicochemical, Microbial and Sensory Properties. Appl Food Biotechnol [Internet]. 2022 Mar. 14 [cited 2024 Apr. 26];9(2):113-25. Available from: https://journals.sbmu.ac.ir/afb/article/view/37619