ALTOP, A. Effect of Solid-State Fermentation on Main Nutritional Components, Some Minerals, Condensed Tannin and Phenolic Compounds of Olive Leaves. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 1, p. 115–119, 2019. DOI: 10.24925/turjaf.v7i1.115-119.2231. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2231. Acesso em: 3 may. 2024.