METTOUCHI, S.; SACCHI, R.; OULD MOUSSA, Z. E.; PADUANO, A.; SAVARESE, M.; TAMENDJARI, A. Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives. Grasas y Aceites, [S. l.], v. 67, n. 1, p. e114, 2016. DOI: 10.3989/gya.0378151. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1580. Acesso em: 24 apr. 2024.