[1] D. Bainbridge, Acorns as Food: Oak Bibliography #1,
pp. 22-23, Sierra Nature Prints, Twain Harte, CA, USA, 1985.
[2] W. M. Al-Rousan, R. Y. Ajo, K. M. Al-Ismail, A. Attlee,
R. R. Shaker, and T. M. Osaili, “Characterization of acorn fruit
oils extracted from selected Mediterranean Quercus species,”
Grasas y Aceites, vol. 64, no. 5, pp. 554–560, 2013.
[3] E. Cantos, J. C. Esp ́ın, C. L ́opez-Bote, L. de la Hoz,
J. A. Ord ́oñez, and F. A. Tom ́as-Barber ́an, “Phenolic com-
pounds and fatty acids from acorns (Quercus.spp.), the main
dietary constituent of free-ranged Iberian pigs,” Journal of
Agricultural and Food Chemistry, vol. 51, no. 21, pp. 6248–
6255, 2003