Vekiari SA, Koutsaftakis A. The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content. Grasas aceites [Internet]. 2002Sep.30 [cited 2024Apr.24];53(3):304-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/321