The secoiridoid profile of virgin olive oil conditions phenolic metabolism

CARLOS AUGUSTO LEDESMA ESCOBARRAFAEL GÓMEZ DÍAZFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202210.1016/j.foodchem.2022.1335852-s2.0-85133273873https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35171Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceThe secoiridoid profile of virgin olive oil conditions phenolic metabolismresearch article