Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: The role of enrichment extracts and lipid composition

MARÍA DOLORES LUQUE DE CASTROFELICIANO PRIEGO CAPOTE2026-01-292026-01-29201110.1021/jf20205282-s2.0-80455134821https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23454Agricultural and Biological Sciences (all)Chemistry (all)Agricultural and Biological Sciences (all)Chemistry (all)Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: The role of enrichment extracts and lipid compositionresearch article