Phenolic enrichment of foods curated in olive oil: Kinetics and chemical evaluation

FELICIANO PRIEGO CAPOTE2026-01-292026-01-29202410.1016/j.fochx.2024.1013982-s2.0-85191295451https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37721Analytical ChemistryFood SciencePhenolic enrichment of foods curated in olive oil: Kinetics and chemical evaluationresearch article