Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress

CARLOS AUGUSTO LEDESMA ESCOBARFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202110.1002/jsfa.111292-s2.0-85100850737https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32978Agronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsAgronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsInfluence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stressresearch article