1.
Al-Bachir M, Othman Y. Study of the quality of Syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 18Jun.2017 [cited 8May2024];41(1):81-4. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1320