Domínguez R, Agregán R, Gonçalves A, Lorenzo JM. Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté. Grasas aceites [Internet]. 2016Jun.30 [cited 2024May2];67(2):e133. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1599