1.
Maldonado MB, Zuritz CA, Miras N. Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco. grasasaceites [Internet]. 2008Sep.30 [cited 2023Jan.28];59(3):267-73. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/518