Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes

FRANCISCO VILLALOBOS MARTIN2026-01-292026-01-29201310.3989/gya.0697122-s2.0-84873619285https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24349Food ScienceOrganic ChemistryFood ScienceOrganic ChemistrySensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimesresearch article