MALDONADO, M. B.; ZURITZ, C. A.; GASCÓN, A. D.; REY, E. Sodium diffusion in green olives during the debittering. I: Effect of lye concentration. Grasas y Aceites, [S. l.], v. 54, n. 4, p. 358–364, 2003. DOI: 10.3989/gya.2003.v54.i4.221. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/221. Acesso em: 26 apr. 2024.