BOZDOGAN KONUSKAN, D. Fatty Acid and Sterol Compositions of Hatay Olive Oils. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 5, n. 2, p. 170–175, 2017. DOI: 10.24925/turjaf.v5i2.170-175.1045. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/1045. Acesso em: 22 dec. 2024.