1.
Zuritz CA, Maldonado MB, Gascón AD. Sodium diffusion in green olives during the debittering. II: effect of lye temperature. Grasas aceites [Internet]. 2003Dec.30 [cited 2024Apr.25];54(4):365-70. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/222