MALDONADO, M. B.; ZURITZ, C. A.; MIRAS, N. Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco. Grasas y Aceites, [S. l.], v. 59, n. 3, p. 267–273, 2008. DOI: 10.3989/gya.2008.v59.i3.518. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/518. Acesso em: 28 jan. 2023.