„Fatty acid composition of oil obtained from irradiated and non-irradiated whole fruit and fruit flesh of olives (Olea europaea L.)“ (2016) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 40(1), S. 78–89. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1345 (Zugegriffen: 2 November 2026).