Liliana, G., Salima, V. et Maria José, C. A. (2011) Encapsulation of garlic essential oil by batch PGSS process, Innovative Romanian Food Biotechnology, (9), p. 60-67. Disponible sur: https://gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3379 (Consulté le: 16décembre2025).