JIMÉNEZ MÁRQUEZ, A.; BELTRÁN MAZA, G. Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil. Grasas y Aceites, [S. l.], v. 54, n. 4, p. 403–409, 2003. DOI: 10.3989/gya.2003.v54.i4.228. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/228. Acesso em: 28 mar. 2024.