Headspace gas chromatography coupled to mass spectrometry and ion mobility spectrometry: Classification of virgin olive oils as a study case

LOURDES ARCE JIMÉNEZ2026-01-292026-01-29202010.3390/foods90912882-s2.0-85091504059https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32333Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceHeadspace gas chromatography coupled to mass spectrometry and ion mobility spectrometry: Classification of virgin olive oils as a study caseresearch article