Cold storage and temperature management of olive fruit: The impact on fruit physiology and olive oil quality

RAFAEL RUBÉN SOLA GUIRADO2026-01-292026-01-29202110.3390/pr90915432-s2.0-85114474491https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33913BioengineeringChemical Engineering (miscellaneous)Process Chemistry and TechnologyCold storage and temperature management of olive fruit: The impact on fruit physiology and olive oil quality—a reviewreview article