Antioxidant potential of extra virgin olive oils extracted from three different varieties cultivated in the Italian province of Reggio Calabria. Journal of Applied Botany and Food Quality, [S. l.], v. 90, p. 76–82, 2017. DOI: 10.5073/JABFQ.2017.090.011. Disponível em: https://test.ojs.openagrar.de/index.php/JABFQ/article/view/6987.. Acesso em: 19 may. 2024.