LANZA, B.; DI SERIO, M. G.; IANNUCCI, E. Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives. Grasas y Aceites, [S. l.], v. 64, n. 3, p. 272–284, 2013. DOI: 10.3989/gya.132112. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1432. Acesso em: 28 mar. 2024.