Brenes, M., P. García, C. Romero, and A. Garrido. “Study of the Factors Affecting the Rate of Neutralization of Olive Flesh During the Production of Black Olive”. Grasas Y Aceites, vol. 44, no. 3, June 1993, pp. 190-4, doi:10.3989/gya.1993.v44.i3.1092.