Oil content and fatty acid profile of Spanish cultivars during olive fruit ripening

MARÍA DOLORES LUQUE DE CASTRO2026-01-292026-01-29201110.1007/s11746-011-1840-x2-s2.0-84855652159https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23549Chemical Engineering (all)Organic ChemistryOil content and fatty acid profile of Spanish cultivars during olive fruit ripeningresearch article