FADDA, C.; DEL CARO, A.; SANGUINETTI, A. M.; PIGA, A. Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations. Grasas y Aceites, [S. l.], v. 65, n. 1, p. e002, 2014. DOI: 10.3989/gya.037213. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1467. Acesso em: 28 mar. 2024.