ELLIS, A. C.; VIEITEZ, I.; GÁMBARO, A. Sensory and physicochemical characteristics of Uruguayan picual olive oil obtained from olives with different ripening indexes. Food Science and Technology, Campinas, Brasil, v. 44, 2024. DOI: 10.5327/fst.00215 . Disponível em: https://fstjournal.com.br/revista/article/view/215. Acesso em: 16 set. 2024.