1. Zengin, N., Yüzbasıoglu, D., Ünal, F., Yilmaz, S., and Aksoy, H., The evaluation of the genotoxicity of two food preservatives: Sodium benzoate and potassium benzoate, Food Chem. Toxicol., 2011, vol. 49, no. 4, pp. 763–769.
2. Jay, J.M., Modern Food Microbiology, Gaithersburg: Springer, 2000.
3. Chemical preservatives and natural antimicrobial compounds;P.M. Davidson,2013
4. Wibbertmann, A., Kielhorn, J., Koennecker, G., Mangelsdorf, I., and Melber, C., Concise international chemical assessment Document 26, Benzoic acid and Sodium benzoate, Geneva: World Health Organization, 2000, vol. 26, pp. 1–48.
5. Noorafshan, A., Erfanizadeh, M., and Karbalay-Doust, S., Stereological studies of the effects of sodium benzoate or ascorbic acid on rats' cerebellum, Saudi Med. J., 2014, vol. 35, no. 12, pp. 1494–1500.