GÜNDÜZ, G.; BOZDOĞAN KONUŞKAN, D. The Effect of Variety and Maturity on Quality Criteria and Sensory Properties of Hatay Olive Oil. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. 9, p. 1620–1626, 2022. DOI: 10.24925/turjaf.v10i9.1620-1626.5006. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/5006. Acesso em: 27 nov. 2024.