Ajana, H., A. El Antari, and A. Hafidi. 1999. “Evolution of biométrie Parameters and Chemical Composition of Olives from the Moroccan Picholine Variety During Fruit Ripeness”. Grasas Y Aceites 50 (1):1-6. https://doi.org/10.3989/gya.1999.v50.i1.628.