„Study of the quality of Syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes“ (2017) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 41(1), S. 81–94. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1320 (Zugegriffen: 2 November 2026).