ASEHRAOU, A.; MOHIEDDINE, S.; FAID, M. Use of antifungal principles from garlic for the Inhibition of yeasts and moulds in fermenting green olives. Grasas y Aceites, [S. l.], v. 48, n. 2, p. 68–73, 1997. DOI: 10.3989/gya.1997.v48.i2.774. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/774. Acesso em: 20 apr. 2024.