The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

CARLOS AUGUSTO LEDESMA ESCOBARFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202110.1016/j.foodchem.2020.1277302-s2.0-85088925927https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32091Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceThe decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profileresearch article