“Fatty Acid Composition of Oil Obtained from Irradiated and Non-Irradiated Whole Fruit and Fruit Flesh of Olives (Olea Europaea L.)”. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 40, no. 1 (June 27, 2016): 78–89. Accessed November 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1345.