UCUNCUOGLU, D. Mass Spectroscopic Evaluation of Virgin Olive Oils (VOOs) Fatty Acid Profile in terms of Cultivar, Geographical Origin, Extraction and Packaging Type. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 5, p. 783–788, 2019. DOI: 10.24925/turjaf.v7i5.783-788.2434. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2434. Acesso em: 22 dec. 2024.