1. J.L. Barjol, Introduction, in: Handb. Olive Oil Anal. Prop., Springer US, 2013: pp. 1–17. Doi: 10.1007/978-1-4614-7777-8_1.
2. Olive oil authentication: A comparative analysis of regulatory frameworks with special emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review;Bajoub;Crit. Rev. Food Sci. Nutr.,2018
3. Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future;Conte;Trends Food Sci. Technol.,2019
4. European Commission Regulation 183/93 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Official Journal of the European Communities, 1993, January 29, L 22, 58-68.
5. A critical review on analytical techniques to detect adulteration of extra virgin olive oil;Meenu;Trends Food Sci. Technol.,2019