Al-Bachir, Mahfouz, and Abir Koudsi. “Fatty Acid Composition of Oil Obtained from Irradiated and Non-Irradiated Whole Fruit and Fruit Flesh of Olives (Olea Europaea L.)”. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 40, no. 1 (June 27, 2016): 78-89. Accessed April 29, 2024. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1345.