PASQUALONE, A.; CATALANO, M. Free and total sterols in olive oils. Effects of neutralization. Grasas y Aceites, [S. l.], v. 51, n. 3, p. 177–182, 2000. DOI: 10.3989/gya.2000.v51.i3.476. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/476. Acesso em: 24 apr. 2024.