SUSAMCI, E. .; TUNCAY, Ö. .; BAYRAKTAR, H.; ÖNAL, S. Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations. Grasas y Aceites, [S. l.], v. 75, n. 2, p. 2017, 2024. DOI: 10.3989/gya.0865231.2017. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2017. Acesso em: 1 may. 2025.