Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditions

LOURDES ARCE JIMÉNEZ2026-01-292026-01-29201510.1021/jf505415f2-s2.0-84924252493https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25927Agricultural and Biological Sciences (all)Chemistry (all)Agricultural and Biological Sciences (all)Chemistry (all)Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditionsresearch article