Influence of fruit destoning on bioactive compounds of virgin olive oil

CARLOS AUGUSTO LEDESMA ESCOBARFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202110.1016/j.lwt.2021.1113542-s2.0-85104961094https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33294Food ScienceInfluence of fruit destoning on bioactive compounds of virgin olive oilresearch article