SQUEO, G.; SILLETTI, R.; SUMMO, C.; PARADISO, V. M.; PASQUALONE, A.; CAPONIO, F. FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS. Italian Journal of Food Science, Singapore, v. 29, n. 2, 2017. DOI: 10.14674/1120-1770/ijfs.v747. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/747. Acesso em: 16 apr. 2026.