BRESCHI, Carlotta; GUERRINI, Lorenzo; CORTI, Ferdinando; CALAMAI, Luca; DOMIZIO, Paola; PARENTI, Alessandro; ZANONI, Bruno. Quality of veiled olive oil: Role of turbidity components. Italian Journal of Food Science, Singapore, v. 33, n. 3, p. 33–46, 2021. DOI: 10.15586/ijfs.v33i3.2077. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2077. Acesso em: 17 apr. 2026.