« Study of the quality of Syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 41, no. 1 (juin 18, 2017): 81–94. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1320.