BAYOUSFI, Otmane et al.
 Rheological behaviour, fatty acid composition and pigment content of Moroccan Picholine virgin olive oil during three harvest periods.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 7, n. 1, p. 92-102, mar. 2024.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/327" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/327</a>&gt;. Date accessed: 14 oct. 2024.
doi: <a href="https://doi.org/10.30721/fsab2024.v7.i1.327">https://doi.org/10.30721/fsab2024.v7.i1.327</a>.