Guillén, R., J. Fernández-Bolaños, and A. Heredia. “Component Changes in Olive (Hojiblanca var.) During Ripening”. Grasas y Aceites 44, no. 3 (June 30, 1993): 201–203. Accessed May 6, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1094.