Al-Bachir, M., & Koudsi, A. (2016). Fatty acid composition of oil obtained from irradiated and non-irradiated whole fruit and fruit flesh of olives (Olea europaea L.). The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology, 40(1), 78-89. Retrieved from https://gup.ugal.ro/ugaljournals/index.php/food/article/view/1345