ELLIS, Ana Claudia, Ignacio VIEITEZ, e Adriana GÁMBARO. “Sensory and Physicochemical Characteristics of Uruguayan Picual Olive Oil Obtained from Olives With Different Ripening Indexes”. Food Science and Technology 44 (abril 8, 2024). Acessado setembro 16, 2024. https://fstjournal.com.br/revista/article/view/215.