BRENES, M.; GARCÍA, P.; ROMERO, C.; GARRIDO, A. Study of the factors affecting the rate of neutralization of olive flesh during the production of black olive. Grasas y Aceites, [S. l.], v. 44, n. 3, p. 190–194, 1993. DOI: 10.3989/gya.1993.v44.i3.1092. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1092. Acesso em: 19 apr. 2024.