Fatty acid composition of oil obtained from irradiated and non-irradiated whole fruit and fruit flesh of olives (Olea europaea L.). AUDJG - Food Technology [Internet]. 27. Juni 2016 [zitiert 2. November 2026];40(1):78-89. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1345