VIDAL, A. M.; ALCALÁ, S.; OCAÑA, M. T.; DE TORRES, A.; ESPÍNOLA, F.; MOYA, M. Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils. Grasas y Aceites, [S. l.], v. 69, n. 2, p. e250, 2018. DOI: 10.3989/gya.1220172. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1717. Acesso em: 2 may. 2025.