ÜNAL, K.; NERGIZ, C. The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives. Grasas y Aceites, [S. l.], v. 54, n. 1, p. 71–76, 2003. DOI: 10.3989/gya.2003.v54.i1.280. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/280. Acesso em: 29 mar. 2024.