LERCKER, G.; BENDINI, A.; CERRETANI, L. Quality, composition and production process of virgin olive oils. Progress in Nutrition, [S. l.], v. 9, n. 2, p. 134–148, 2007. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4578. Acesso em: 2 jul. 2022.