YILDIRIM, A.; DENIZ ŞIRINYILDIZ, D.; AKKAYA, Şeyma N.; GENÇ, E.; YORULMAZ, A. The Effect of Heating on the Quality, Oxidative Stability and Fatty Acid Composition of Çekişte Olive Oil. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 6, n. 9, p. 1154–1158, 2018. DOI: 10.24925/turjaf.v6i9.1154-1158.1951. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/1951. Acesso em: 5 may. 2024.