BORCAKLI, M.; ÖZAY, G.; ALPERDEN, I.; ÖZSAN, E.; ERDEK, Y. Changes in chemical and microbiological composition of two varieties of olive during fermentation. Grasas y Aceites, [S. l.], v. 44, n. 4-5, p. 253–258, 1993. DOI: 10.3989/gya.1993.v44.i4-5.1075. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1075. Acesso em: 28 apr. 2024.