Vekiari, S.A., Papadopoulou, P. and Kiritsakis, A. 2007. Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas y Aceites. 58, 3 (Sep. 2007), 237–242. DOI:https://doi.org/10.3989/gya.2007.v58.i3.178.