Lercker, G., A. Bendini, and L. Cerretani. “Quality, Composition and Production Process of Virgin Olive Oils”.
Progress in Nutrition 9, no. 2 (June 1, 2007): 134–148. Accessed May 23, 2025.
https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4578.