« 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 (juin 27, 2016): 78–89. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1345.