ISSAOUIA, M.; BENDINI, A.; SOUID, S.; FLAMINI, G.; BARBIERI, S.; GALLINA TOSCHI, T.; HAMMAMI, M. Flavored olive oils: focus on their acceptability and thermal stability. Grasas y Aceites, [S. l.], v. 70, n. 1, p. e293, 2019. DOI: 10.3989/gya.0224181. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1761. Acesso em: 3 may. 2024.