BERTUCCIOLI, M. A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion. Grasas y Aceites, [S. l.], v. 45, n. 1-2, p. 55–59, 1994. DOI: 10.3989/gya.1994.v45.i1-2.970. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/970. Acesso em: 5 may. 2024.