[1]
S. Mettouchi, R. Sacchi, Z. E. Ould Moussa, A. Paduano, M. Savarese, and A. Tamendjari, “Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives”, Grasas aceites, vol. 67, no. 1, p. e114, Mar. 2016.