A. Bendini, “Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality”, Progr Nutr, vol. 9, no. 3, pp. 210–215, Oct. 2007, Accessed: Jul. 18, 2024. [Online]. Available: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4706