Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions

CARLOS AUGUSTO LEDESMA ESCOBARFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202110.1021/acsfoodscitech.1c000772-s2.0-85123585506https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/34530Analytical ChemistryChemistry (miscellaneous)Food ScienceOrganic ChemistryAlteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditionsresearch article