VEKIARI, S. A.; KOUTSAFTAKIS, A. The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content. Grasas y Aceites, [S. l.], v. 53, n. 3, p. 304–308, 2002. DOI: 10.3989/gya.2002.v53.i3.321. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/321. Acesso em: 26 apr. 2024.