1.
Mettouchi S, Sacchi R, Ould Moussa ZE, Paduano A, Savarese M, Tamendjari A. Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives. Grasas aceites [Internet]. 2016Mar.31 [cited 2025May1];67(1):e114. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1580