Deciphering the influence of the cultivar on the phenolic content of virgin olive oil

CARLOS AUGUSTO LEDESMA ESCOBARFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202410.1016/j.jfca.2024.1061282-s2.0-85186501222https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37509Food ScienceDeciphering the influence of the cultivar on the phenolic content of virgin olive oilresearch article