Zuritz, C.A., Maldonado, M.B. and Gascón, A.D. 2003. Sodium diffusion in green olives during the debittering. II: effect of lye temperature. Grasas y Aceites. 54, 4 (Dec. 2003), 365–370. DOI:https://doi.org/10.3989/gya.2003.v54.i4.222.