GÓMEZ HERRERA, C. Matter transfer during virgin olive oil elaboration. Grasas y Aceites, [S. l.], v. 58, n. 2, p. 194–205, 2007. DOI: 10.3989/gya.2007.v58.i2.85. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/85. Acesso em: 30 jan. 2023.