Antioxidant activities and phenolic composition of Olive (Olea europaea) leaves. Journal of Applied Botany and Food Quality, [S. l.], v. 88, n. 1, 2015. DOI: 10.5073/JABFQ.2015.088.004. Disponível em: https://test.ojs.openagrar.de/index.php/JABFQ/article/view/3391.. Acesso em: 15 may. 2024.