The effect of genotype and ripening index on the phenolic profile and fatty acids composition of virgin olive oils from olive breeding programs

MARÍA DOLORES LUQUE DE CASTROFELICIANO PRIEGO CAPOTE2026-01-292026-01-29201510.1002/ejlt.2014002652-s2.0-84934441006https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26200BiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringThe effect of genotype and ripening index on the phenolic profile and fatty acids composition of virgin olive oils from olive breeding programsresearch article